Source: Better Homes and Garden Magazine, June 1965
3 large onions
1 lemon
1/2 cup salad oil
1/4 cup vinegar
2 tablespoons lemon juice
1 tsp savory
1/2 tsp salt
2 or 3 large tomatoes, sliced
1 small cucumber, sliced
Coarsely ground pepper
Snipped parsley
Ripe olives (garnish)
Eight hours before serving, prepare the onions: Cut onions and lemons into paper-thin slices, arrange in layers in small bowl, ending with a few lemon slices. Thoroughly combine salad oil, vinegar, lemon juice, savory and salt, pour over lemon and onion slices. Chill 8 hours or overnight, stirring occasionally. Drain, reserve dressing.
At serving time, line a chilled platter with leaf lettuce. Arrange overlapping slices of tomato and cucumber around edge of platter, center with drained onions. Drizzle tomatoes and cucumber with reserved dressing; dash with pepper, sprinkle with parsley. Garnish with ripe olives. 4-6 servings.
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