This is an heirloom salad and French dressing recipe. The curly endive
is a little bitter and the dressing is a little sweet. Together they're
A Note About New Orleans:
that long ago you could drive down St. Charles Street and see a parked
pick-up truck covered with hand-painted signs saying "Creole Tomatoes"
. The tomatoes were bright red, ripe and delicious. They had been
trucked in from the Louisiana country-side. During Hurricane Katrina a
lot of that farmland was covered with saltwater. Tomatoes may never
grow there again because of the salt.
Let's not forget those farmers and all the other people who no longer have homes in the Gulf States.
- 2 medium ripe tomatoes
- 1 head of Belgium endive
- 1 head of curly endive
- 1 head of Romaine lettuce
- 1 sweet red pepper
- 1/8 cup of chopped chives
- A colander
- A salad spinner or paper towels
- A fork or a small whisk
- A small jar with a lid
- A plastic knife with a serrated blade
- Individual salad plates
- A little help from an adult or older sibling
- Wash the tomatoes, endive and lettuce.
- Dry the lettuce and endive.
- Tear the lettuce into 1 inch pieces and arrange them on the plates.
- Break apart the Belgium endive and arrange it on the plates.
- Next break off curly portions of the endive and arrange around the edges of the plate
- Using your serrated knife, cut the tomatoes into 1/2 inch cubes.
- Make a pile of tomatoes on top of each salad plate.
Old Fashion French Dressing
- 1 small can of tomato paste
- 1 cup of salad oil
- 3/4 cup of cider vinegar
- 3 tablespoons of sugar
- 1 teaspoon of salt
- A blender
- A wide mouth jar
- Put all the ingredients in the blender and mix well.
- Taste the dressing. You might like a little more sugar or a little more salt
- Drizzle a little of the dressing over your salad just before serving. A little goes a long way.