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Tomato Caviar Salad

Tomato Caviar Salad

Oxmoor House JANUARY 1983

  • Yield: 8 servings

Ingredients

  • 9 small tomatoes
  • Salt
  • 2 (3 1/2-ounce) jars black caviar, rinsed and drained

Preparation

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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Tomato Caviar Salad recipe

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