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“It’s difficult to think anything but pleasant thoughts while eating
a home grown tomato.” —Lewis Grizzard
TOMATO SALAD
There is nothing quite as special as a sun-ripened tomato, hanging on the vine, so full that it drops off the stalk into your hand. Sliced and seasoned with a little salt and eaten without pause—the experience is pure hedonism. So when it’s tomato season don’t hesitate
to indulge.
About tomatoes: Do not refrigerate tomatoes; they will lose their flavor and turn mushy. Make a point to not buy tomatoes that have been refrigerated.
Salting tomatoes is the best way to bring out their flavor. Salt causes the juice of the tomatoes to come out, giving you even more tomato flavor.
Serve with a good bread and, in true French fashion, use the bread to sop up all the extra tomato juice—it’s so good! This recipe will work with any type of tomato as long as it is ripe.
Note: To cut tomatoes either use a very sharp knife or a serrated knife. You need to slice through the skin and a dull knife won’t; instead it will crush it. Not what you want. You can make this salad with or without lettuce; either way it is delicious!
Salad de Tomate
Serves: 4
Prep time: 5 minutes
Total time: 30 to 60 minutes
Ingredients
4 medium to large ripe tomatoes
Salt
½ cup vinaigrette
1 bibb lettuce; cleaned and dried (keep the leaves whole)
1 tablespoon mixed chopped parsley and basil
1 loaf of crispy French bread
Directions
Using a serrated knife slice the tomato in half and then into slices. Place in bowl.
Sprinkle with salt. Continue slicing, adding to bowl and salting each layer.
Add the salad dressing to the bowl and mix.
Let the tomatoes sit on the counter for a minimum of 30 minutes to 3 hours.
Periodically turn the tomatoes over in their juice.
Divide the lettuce leaves between the 4 plates. Add the slices on top (equivalent of 1 tomato) on the lettuce.
Drizzle with plenty of sauce and sprinkle the parsley, basil mixture on top.
Finish with fresh pepper.
Serve.
Don’t miss out—
Enjoy this salad while tomatoes are at their best and that’s now!
This recipe is from Le Kitchen Cookbook: a Workbook page 142
Vinaigrette page 100
Did you hear about my OUTRAGEOUS goal?!
Ending one year and starting a new one is an opportunity to think BIG!!!
Here Is What's Happening
So far, I'm enjoying the month of August, how about you?
The Book / Workbook is awesome, very well organized and just the right level and count of recipes. As someone that learned to cook reading Jaques Pepin's "La Technique" your book offers readers an update and perhaps more user-friendly recipe guide. Congratulations —Chef Peter X. Kelly
Le Kitchen Cookbook
A Workbook
Everything you need to know to be a good cook.
by Adeline M. Olmer
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