Tomato Salad

Manawatu Times, Volume 61, Issue 9, 11 January 1936, Page 11

Tomato Salad

The basis of this salad is tomato, but it has many other delicious additions. To cut tho tomatoes —and, in fact, an vegetables and fruit —a special salad knife, a stainless knife with a line notched saw edge and a rounded point with which the vegetables could be lifted up, should be used. The saw edge means that tho tomatoes can bo cut cleanly and easily, without the fruit pulping in any way, as often happens with an ordinary knife, however sharp it be. As a basis of the tomato salad the dish was filled with, shredded cabbage. Baw cabbage is an excellent ingredient for a salad, and has a distinctive flavour of its own, but only the fresh crisp inner leaves' must be used; the outer leaves can be cooked in the ordinary way. Shred the cabbage leaves and place in the dish. Then cut the tomato in half, then in quarters and then in eights. The tomato can be peeled or left with the skin on; to peel pour boiling water over the tomato and it will then skin easily. Chop onion finely, and if celery is obtainable dico it into very small pioces and place over tomatoes. Place sliced cucumber round the edge, sprinkle chopped parsley over the top and some green peppers, if they are available, and then decorate the salad with white celery tips and with cress. Cress is an excellent ingredient in any salad, both for flavour and decoration. This salad is not complete until it has the dressing. The dressing should, be .poured on just before it is served;, if dressing is allowed to soak on a salad the greens become limp and stringy and the salad is ouite spoiled.