TOMATO SALAD
TOMATO SALAD
A good friend who is also a great cook says that 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, some golden tomatoes 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. Prepare in a cup the following sauce: Dissolve a teaspoon of salt in 2 teaspoons of tarragon vinegar. Stir in 2 teaspoons of olive 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.
