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

For the green tomato salad with russian dressing

• 1 ¼ pounds 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
• ¼ cup Hellmann’s Real Mayonnaise or Best Foods Mayonnaise (they are the same product)
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    209 calories; 16 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 4 grams protein; 53 milligrams cholesterol; 258 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves four to six

Preparation

For the green tomato salad with russian dressing

1. 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.
2. 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.

• 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. Martha Rose Shulman can be reached at martha-rose-shulman.com.

About 10 minutes