Green Tomato Salad with Russian Dressing
This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt, and if I don’t make the mayonnaise myself, I always use Hellmann’s (called Best in Western states) because it isn’t sweet.
Ingredients
- 1 1/4 lbs. green tomatoes sliced 1/4 inch thick
- 1 large red beefsteak tomato halved and sliced 1/4 inch thick
- 2 teaspoons sherry vinegar or champagne vinegar
- 1 tablespoon extra virgin olive oil
- Salt preferably coarse sea salt or kosher salt, and freshly ground pepper to taste
- 1/4 cup Hellmann’s Real Mayonnaise or Best Foods Mayonnaise they are the same product
- 1/4 cup plain low-fat yogurt
- 2 tablespoons ketchup
- 1 tablespoon capers rinsed and chopped
- 2 tablespoons finely chopped red onion soaked for five minutes in cold water, drained, rinsed, and drained on paper towels (optional)
- 1 teaspoon finely chopped fresh parsley
- 1 hardboiled egg cut in wedges
Instructions
- Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
- Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.
- Yield: Serves four to six.
- Advance preparation: The dressing will keep for a day or two in the refrigerator. Whisk before using, and thin out with a little yogurt if desired.
Notes
Recipe By: New York Times, August 24, 2009
Serving Size: 4
Serving Size: 4