Equipment
Ingredients
Salad Base
- 400 g green tomatoes, room temperature
- 400 g red tomatoes, room temperature
- 4 eggs, large
Homemade Russian Dressing
- 100 g mayonnaise, chilled
- 50 g ketchup
- 15 g prepared horseradish
- 5 ml vegetarian worcestershire sauce
- 2 g sweet paprika
- 10 g white onion, finely grated
Garnish
- 5 g fresh chives, finely chopped
- 3 g flaky sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a saucepan of water to a rolling boil at 100C/212F. Gently lower the eggs into the water and boil for exactly 9 minutes for a firm but creamy yolk. Transfer immediately to an ice water bath to stop the cooking process. Once cooled, peel and quarter the eggs.
In a mixing bowl, combine the mayonnaise, ketchup, prepared horseradish, vegetarian Worcestershire sauce, sweet paprika, and grated white onion. Whisk vigorously until the mixture is completely smooth and takes on a uniform salmon-pink color.
Using a serrated knife, carefully slice the green and red tomatoes into thin rounds, approximately 5 millimeters thick. Discard the stem ends.
Arrange the sliced green and red tomatoes on a large, flat serving platter, alternating the colors in an overlapping shingle pattern. Scatter the quartered hard-boiled eggs evenly across the top of the tomatoes.
Drizzle the homemade Russian dressing generously over the tomatoes and eggs. Sprinkle with finely chopped chives, flaky sea salt, and freshly cracked black pepper. Serve immediately.
Chef's Notes
- Using a serrated knife is crucial for slicing tomatoes cleanly without crushing their delicate flesh and losing precious juices.
- For the best flavor, never refrigerate your tomatoes. Cold temperatures permanently dull their aromatic flavor compounds and alter their texture, making them mealy.
- Traditional Worcestershire sauce contains anchovies. To maintain the vegetarian dietary flag for this salad, ensure you carefully select a certified vegan or vegetarian Worcestershire sauce.
- Green tomatoes are simply unripe red tomatoes. They offer a firm, crunchy texture and a tart, acidic bite that cuts through and perfectly balances the sweet, creamy richness of the Russian dressing.
Storage
Refrigerator: 1 week — Dressing can be stored in an airtight container for up to 1 week. The dressed salad does not keep and should be consumed immediately.
