Tomato salad with red onion and herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Sherry vinegar; (available at |
| ; specialty foods | ||
| ; shops and some | ||
| ; supermarkets) | ||
| 1 | teaspoon | Dijon-style mustard |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Sugar |
| ¼ | cup | Olive oil; (preferably |
| ; extra-virgin) | ||
| 2½ | pounds | Tomatoes; cored and cut into |
| ; 1/2-inch-thick | ||
| ; slices (about 6 | ||
| ; medium) | ||
| ½ | cup | Thinly sliced red onion; separated into |
| ; rings | ||
| 2 | Shallots; sliced thin | |
| ⅓ | cup | Minced mixed fresh herbs such as basil; parsley, tarragon, |
| ; and/or mint plus an | ||
| ; herb sprig for | ||
| ; garnish | ||
Directions
In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.
Serves 4 to 6.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.