Tomato and Endive Salad

A recipe from “The Salad Bowl” published by BestFood in 1929
Tomato and Endive Salad

6 medium sized tomatoes
4 tablespoons minced parsley
1 cup chopped celery
1/2 cup pickles
1 bunch endive
1 teaspoon salt
1/4 teaspoon paprika
1 small head lettuce


Dip tomatoes in boiling water and peel from the top down with a sharp knife. Cut off top for cover and scoop out a small portion of the pulp. Combine the pulp with chopped celery and chopped pickles. Season with salt and paprika and moisten with mayonnaise.Sprinkle each tomato with minced parsley and fill the tomato cup with the salad mixture. Before replacing the top, stick three short endive points in each tomato cup. Garnish top with parsley and stand each tomato on a large dollop of pickles. Arrange on lettuce leaves, garnished with endive.

6 servings