To make this salad, remove the skin from 1/2 kg of French tomatoes and cut into slices. Place in a serving dish, mixed with 75 g of scallion, peeled and chopped. Prepare a vinaigrette dressing by whisking together 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1-2 teaspoons of olive oil, and to taste. Pour the dressing over the salad, refrigerate for 1 hour, and serve as an appetizer or accompaniment to meats.
To make this salad, remove the skin from 1/2 kg of French tomatoes and cut into slices. Place in a serving dish, mixed with 75 g of scallion, peeled and chopped. Prepare a vinaigrette dressing by whisking together 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1-2 teaspoons of olive oil, and to taste. Pour the dressing over the salad, refrigerate for 1 hour, and serve as an appetizer or accompaniment to meats.
