Stuffed Tomato Salad
This refreshing Stuffed Tomato Salad offers a delightful combination of textures and flavors, perfect for a light lunch or a summer appetizer. The juicy tomatoes are filled with a savory mixture of vegetables, creating a satisfying and flavorful bite. The tangy Spanish dressing adds a bright, zesty finish, making this salad a truly elegant and refreshing experience.
Ingredients
- 4 each Large tomatoes (Quantity estimated (not specified in original recipe))
- 1/2 cup Celery (Quantity estimated (not specified in original recipe))
- 1/4 cup Green chile, chopped (Quantity estimated (not specified in original recipe))
- 1/4 cup Onions, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon Olive oil (Quantity estimated (not specified in original recipe))
- 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Spanish dressing No. 1
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- 2 tablespoons Grated cheese (Quantity estimated (not specified in original recipe))
- 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
- 1 clove Garlic clove (For Spanish Dressing No. 1)
- 1 each Egg yolk (For Spanish Dressing No. 1)
- 1/4 cup Best olive oil (For Spanish Dressing No. 1)
- 1/4 cup Lemon juice (For Spanish Dressing No. 1)
- 1 tablespoon Prepared vinegar (For Spanish Dressing No. 1)
- 1 teaspoon Sugar (For Spanish Dressing No. 1)
- 1/2 teaspoon Salt (For Spanish Dressing No. 1)
- 1 tablespoon Green chile pulp (For Spanish Dressing No. 1)
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Instructions
- 1Scald and peel the large tomatoes. Carefully remove the center of each tomato, creating a cavity for the filling.
- 2In a bowl, mix together equal parts of chopped celery, green chile, and onions. Fry the mixture in a little olive oil and lemon juice. Season with salt to taste.
- 3Rub a mixing bowl with a clove of garlic. In the bowl, whisk together one egg yolk until stiff. Slowly add 1/4 cup of best olive oil, then 1/4 cup of lemon juice, 1 tablespoon of prepared vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1 tablespoon of green chile pulp. Mix well.
- 4Fill the prepared tomatoes with the vegetable mixture. Drizzle each tomato with 1 teaspoon of Spanish dressing No. 1. Sprinkle with chopped parsley and grated cheese. Set the stuffed tomatoes on ice and serve on lettuce leaves.
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