Russian Tomato Salad

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4-8 ripe tomatoes
    • ¼ pint double cream, whipped
    • 4 tablespoons well-fl


    Peel tomatoes and chill until ready to serve. Combine whipped cream with mayonnaise, grated horseradish and paprika, and season to taste with salt and freshly ground black pepper. Chill.

    When ready to serve, place tomatoes on lettuce leaves on individual salad plates and top with dressing. Garnish with finely chopped parsley or chives.