1. Peel the tomatoes by scoring the skin and briefly submerging them in boiling water for 20-30 seconds, then transferring to an ice bath (blanching technique: brief heat loosens the skin for easy removal). Refrigerate until thoroughly cold, at least 30 minutes.
2. Cut each tomato in half crosswise (through the equator, not stem to base). If the tomatoes are small, cut them into quarters instead, using one whole small tomato per lettuce leaf.
3. Arrange each tomato half (or quarter) on a individual lettuce leaf on a serving plate.
4. Pipe Mayonnaise Dressing over each arranged tomato using a pastry bag fitted with a decorative tube, applying enough to garnish each portion visibly — approximately 1-2 tablespoons (15-30 ml) per serving. Serve immediately while tomatoes remain cold.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.