Eggs in tomato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lettuce leaves; for a bed | ||
| 2 | larges | Tomatoes; red ripe, 1/2 for each person |
| 4 | Hard-boiled eggs; cut into wedges | |
| White-Wine Vinaigrette; see * Note | ||
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
Directions
* Note: See the "White-Wine Vinaigrette" recipe which is included in this collection.
Place lettuce leaves on each plate. Cut the tomatoes in half, from top to bottom. Lay each cut side down and make several cuts in the tomato. Insert a wedge of egg in each cut of the tomato. Place a small puddle of vinaigrette on the lettuce and set the tomato/egg in the dressing. Pass salt and pepper to each individual.
Comments: This one is kind of cute and it is very tasty.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.