Tomato Caviar Salad
- 9 small tomatoes
- 2 (3 1/2-ounce) jars black caviar, rinsed and drained
- Lettuce leaves
- Gargogle Sauce
- Slice off top of 8 tomatoes; scoop out pulp, leaving shells intact. Reserve pulp. Sprinkle inside of tomato shells with salt; invert, and drain on paper towels.
- Peel remaining tomato. Chop peeled tomato and reserved tomato pulp. Add caviar; mix well. Fill tomato shells with caviar mixture. Serve on lettuce leaves with Gargogle Sauce.
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