• 1 lb. (½ k.) firm tomatoes
• 1 tablespoon chopped chives

The tomatoes for this salad may be blanched or not, according to taste. Slice the tomatoes as thinly as possible with a sharp saw knife. Arrange them in overlapping rows in the serving dish, sprinkle with the chives and then with the sugar, and pour on oxoleon dressing an hour before serving. Mix together the herbs and sprinkle them over the salad just before serving.

If the herbs are f