Tomato and Snow Pea Salad
|Snow peas||1 Pound (Preferably Very Small Ones)|
|Red wine vinegar||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Dijon mustard||1 Teaspoon|
|Olive oil||6 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh basil||3 Tablespoon|
|Ripe firm tomatoes||2 Pound, sliced|
String the snow peas, if necessary.
Blanch them in boiling salted water for 2 minutes, then pour them into a large colander and refresh under a cold tap.
Drain very well.
Dry the snow peas very thoroughly on clean dishtowels.
If the snow peas are large, cut them into slices, cutting on a slant.
Leave small ones whole.
Put the vinegar, garlic, mustard and seasoning into a mixing bowl and stir well until the salt dissolves.
Beat in the olive oil.
Stir in the parsley and basil.
Arrange the tomato slices and snow peas in attractive layers on a large serving dish, spooning the dressing over each layer.