A salty tomato salad
Hello? Rice is national power. Busan's specialty, Daejeo Tomato, has become a tomato as it is collectively called Jjapjal by growers in Daejeo area in Busan because it has a salty, sour, and sweet taste Today, I will make tomato salad using salty tomatoes.
2 serving
Within 15 minutes
밥심은국력
Ingredients
  • Tomato
    2ea
  • salad vegetables
    100g
  • Lactobacilli
    1pack
  • Mayonnaise
    4TS
  • lemon juice
    2TS
  • Sugar
    2ts
  • Whole Grain Mustard
    2ts
Cooking Steps
STEP 1/6
Then I'll make a salty tomato salad from now. Wash the tomatoes well. I like the chewy texture more than regular tomatoes.
STEP 2/6
Prepare a assorted salad: lettuce, yellow paprika, red paprika, young leaf vegetables, mustard leaves, etc. Tear lettuce by hand and shred paprika. Tear the mustard leaves with your hands, too.
STEP 3/6
Soak in cold water for about 5 minutes, wash twice, and drain. At this time, the leaves are too light, so it's good to take them out with a sieve.
STEP 4/6
Cut one tomato into eight pieces and the other into four pieces. The tomato is small, so I divided it into two parts to make it look voluminous
STEP 5/6
For the dressing, mix 4 tablespoons of mayonnaise, 2 tablespoons of lemon juice, 2 tablespoons of sugar, 2 tablespoons of Whole Grain mustard, etc. You can buy Whole Grain Mustard at the supermarket.
STEP 6/6
Set the assorted salad in the middle on the plate and cover it with tomato sauce. The probiotic lactobacillus will not be mixed in the dressing, but will be sprayed on completion.
I left it at room temperature for a day, and the weather is warm these days, so there are more red tomatoes. It's good to ripen it for 2 to 3 days. Eat the red tomatoes first. Daejeo tomatoes are best eaten raw. If it's overcooked, it will reduce the sugar content, so eat it before it's overcooked.
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