To make a tomato salad you must not slice the fruit in a dish and then pour on it a little vinegar and then a
little oil; that is not salad −−that is ignorance.
Take some red tomatoes, and, if you can procure them, some golden ones also. Plunge each for a moment in
boiling water, peel off the skin, but carefully, so as not to cut through the flesh with the juice. Take some raw
onion cut in slices; if you do not like the strong taste, use shallot; and lay four or five flat slices on the bottom
of the salad dish. Put the tomato slices over them, sprinkle with salt and just a dust of castor sugar. In four
hours lift the tomatoes and remove the onions altogether. Make in a cup the following sauce: Dissolve a
salt−spoonful of salt in a teaspoonful of tarragon vinegar. Stir in a dessert−spoonful of oil, dropping it slowly
in, add a very little mustard, some pepper and a sprinkle of chopped chervil. Some people like chopped
chives. Pour this over the tomato salad and leave it for an hour at least before serving it.
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