Tomato salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IX. Salater, s. 60 (falt i det fri)

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1
Prepare
Wash and dry the tomatoes and cut them into strips. Cut the washed lettuce into strips. Hard-boil the eggs and chop the whites coarsely.
2
Arrange on the dish
Place the tomatoes in the middle of the salad dish, the light green lettuce strips on one side and the darker ones on the other. Place the egg whites in small groups on the tomatoes with a small opening in the middle, and put the finely chopped egg yolks in the openings.
3
Dressing and garnish
Stir the oil with the vinegar, salt and paprika and pour over. Place small sprigs of cress around.

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