Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 ripe tomatoes
16 stalks cooked asparagus, drained and chilled
2 hard-cooked eggs
1 - Scald tomatoes.
2 - Peel
3 - Chill.
4 - To serve, arrange lettuce on salad plates.
5 - Cut stem end out of tomatoes.
6 - Cut each tomato down in quarters but do not cut through to the bottom.
7 - Spread quarters out.
8 - Lay stalk of asparagus between each 2 quarters.
9 - Spoon a litle French dressing over all.
10 - Add dab of mayonnaise to center of each tomato.
11 - Sieve a little hard-cooked egg over each plate.
Makes 4 servings.
Tomato and Broccoli Salad: Substitute cooked, drained and chilled
broccoli for asparagus in above recipe. Especially good with this com-
bination is French dressing containing a little curry powder.
Tomato and Cauliflower Salad: Substitute cooked, drained, and chilled
flowerettes of cauliflower for asparagus. Garnish with finely cut green
Tomato and Orange Salad: Substitute thin slices or seeded sections of
orange for asparagus. Garnish with thin rings of sweet onion. Add
capers to the French dressing, or serve with Anchovy French Dressing.
Anchovy French Dressing: Use basic recipe for French dressing. Substitute
lemon juice for vinegar. Add 4 to 6 anchovy fillets cut very fine. Makes
about 1 1/4 cps.
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