👤 Login / Register
← Back to Community Recipes
🍽️

Tomato Salad with Asparagus a la Rigoletto / Salade de Tomates aux Asperges a la Rigoletto

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

👁️ 2 people have viewed this recipe

🖨️ Print 4×6 Recipe Cards

Ingredients

  • • None Secure nice even-sized high but small tomatoes; dip them quickly
  • • None in hot water and remove the skin; be careful not to let them become
  • • None soft; then cut a slice from the top of each tomato and scoop out
  • • None the center carefully, leaving the shell; sprinkle them with finely

Instructions

Step 1. chopped parsley. Cut cooked asparagus tips about two inches in

Step 2. length; put a half teaspoon of mayonnaise dressing in each

Step 3. tomato and raise the asparagus in to the tomato with the top up,

Step 4. the same number in each tomato, five or six according to the size

Step 5. of the tomato and the asparagus. Arrange them on lettuce

Step 6. leaves in the form of a ring on a platter and in the center put the

Step 7. heart of the lettuce. This salad can be served with any kind of hot or cold dish.