| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Sherry vinegar; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 1 |
ts |
Dijon-style mustard |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
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
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