Egg Tomato Salad
A French-style chilled salad featuring fresh tomatoes and hard-boiled eggs, tossed in a tangy vegetable dressing.
Ingredients
Eggs (peeled after boiling)
500 g
Fresh tomatoes (washed, sterilized, and sliced)
750 g
Onions (cleaned and chopped into fine pieces)
100 g
Celery leaves (cleaned and chopped into fine pieces)
10 g
Green bell pepper (cleaned and chopped into fine pieces)
25 g
Red bell pepper (cleaned and chopped into fine pieces)
25 g
Chili powder
5 g
Mustard sauce
25 g
Salad oil
50 g
Sugar
50 g
White vinegar
15 g
Fine salt
15 g
Cold boiled water
200 ml
Black pepper
a pinch
Instructions
1
Prepare the vegetable sauce
Wash the onions, green bell pepper, red bell pepper, and celery leaves clean, then chop them all into fine pieces. Add them to the cold boiled water along with the fine salt, sugar, white vinegar, chili powder, salad oil, mustard sauce, and black pepper, and mix well to make the vegetable sauce. Place the eggs into a pot of boiling water, cook until hard-boiled, then remove and transfer to cold water.
2
Plating
Wash the fresh tomatoes, sterilize them, and slice them. Peel the cooked eggs and slice them. Sandwich a slice of egg between every two slices of fresh tomato, arrange them neatly on a plate, pour the vegetable sauce over the top, and serve.
