| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1993 | 1 | Servings | ||
INGREDIENTS
| 1 | T | Fresh lemon juice |
| 1 | T | Sherry vinegar, available |
| at | ||
| specialty foods | ||
| shops and some | ||
| supermarkets | ||
| 1 | t | Dijon-style mustard |
| 1 | Garlic clove, minced | |
| 1/2 | t | Sugar |
| 1/4 | c | Olive oil, preferably |
| extra-virgin | ||
| 2 1/2 | lb | Tomatoes, cored and cut into |
| 1/2-inch-thick | ||
| slices about 6 | ||
| medium | ||
| 1/2 | c | Thinly sliced red onion |
| separated into | ||
| rings | ||
| 2 | Shallots, sliced thin | |
| 1/3 | c | Minced mixed fresh herbs |
| such as basil parsley | ||
| tarragon | ||
| and/or mint plus an | ||
| herb sprig for | ||
| garnish |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2087
Calories From Fat: 767
Total Fat: 87g
Cholesterol: 29.4mg
Sodium: 7230.4mg
Potassium: 4934.6mg
Carbohydrates: 295.2g
Fiber: 21.8g
Sugar: 69g
Protein: 57.1g