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Tomato Salad with Louie Dressing
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| Tomato Salad with Louie Dressing Recipe adapted from Adam Evans, The Optimist, Atlanta MAKES 4 TO 6 SERVINGS START TO FINISH: 40 MINUTES INGREDIENTS DIRECTIONS Louie Dressing | |
| 1 cup | mayonnaise |
| ¼ cup | chile sauce, (such as Sriracha) |
| 3 tablespoons | fresh lemon juice |
| 3 dashes | Worcestershire sauce |
| 2 dashes | Tabasco sauce |
| ½ cup | thinly sliced scallions, white and light-green parts only |
| 2 tablespoons | finely chopped sweet pickles |
| 1 | garlic clove, finely chopped |
| 1 teaspoon | salt, plus more for seasoning |
| ½ teaspoon | freshly ground black pepper, plus more for seasoning |
| ¼ teaspoon | paprika |
| 3 | hard-boiled eggs, whites roughly chopped, yolks reserved for another use |
| Heirloom Tomato Salad | |
| 2 pounds | large heirloom tomatoes |
| ½ pint | cherry tomatoes, halved lengthwise |
| 1 tablespoon | extra-virgin olive oil |
| 1½ teaspoons | sherry vinegar |
| Salt | |
| freshly ground black pepper | |
| Coarse salt, (such as Maldon) | |
| ¼ cup | mixed fresh herbs |
1. Make the dressing: In a large bowl, whisk the mayonnaise with the chile sauce, lemon juice, Worcestershire and Tabasco until combined. Mix in the scallions, pickles, garlic, salt, black pepper and paprika until combined. Gently fold in the egg whites. Cover and refrigerate until ready to use.
2. Make the salad: Using a sharp knife or a serrated knife, slice the heirloom tomatoes into wedges, discarding the hard inner core. In a small bowl, toss the cherry tomatoes with the olive oil and vinegar. Season with salt and pepper, then set aside.
3. On a large serving platter (or 4 small plates), spread a layer of the reserved dressing. Arrange the heirloom tomatoes on the plate, then season with the coarse salt and black pe
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