Tomato Salad with Celery a la Barnegat

Ingredients

• nice even medium-sized tomatoes
• one cup of celery
• one spoon of mayonnaise dressing
• finely chopped green and red peppers
• some well-seasoned French dressing

Method

1. 1

   Blanch tomatoes, halve, and scoop out.

2. 2

   Fill with chopped parsley and mayonnaise dressing, topped with green and red peppers.

3. 3

   Serve on lettuce leaves with French dressing.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 32. The excerpt below is the record exactly as published.

Tomato Salad with Celery a la Barnegat Salade de Tomates au Celeri a la Barnegat Secure nice even medium-sized tomatoes, put them in hot water, remove the skin carefully not to cut the tomatoes at all, then cut the tomatoes in halves across and scoop them out, leaving space for the filling; sprinkle them with finely chopped parsley and fill. Spread on top of them thick mayonnaise dressing and sprinkle them with finely chopped green and red peppers; put in each a handle of green and red peppers. Place them on lettuce leaves in the form of a ring on a platter with the heart of the lettuce in the center and sprinkle the lettuce with some well-seasoned French dressing just before serving. Filling. Scrape nice white celery, put it in ice-water until it becomes crisp, cut it in very small dices and to one cup of celery mix one spoon of mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.