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Ingredients
1 tablespoon fresh lemon juice
1 tablespoon Sherry vinegar (available at specialty
foods shops and some supermarkets)
1 teaspoon Dijon-style mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup olive oil (preferably extra-virgin)
2 1/2 pounds (about 6 medium) tomatoes, cored
and cut into 1/2-inch-thick
slices
1/2 cup thinly sliced red onion, separated into
rings
2 shallots, sliced thin
1/3 cup minced mixed fresh herbs such as basil,
cilantro, parsley, tarragon,
and/or mint plus an herb sprig for garnish
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Instructions
In a small bowl whisk together the lemon juice, the
vinegar, the mustard, the garlic, the sugar, and salt
and pepper to taste, add the oil in a stream, whisking,
and whisk the dressing until it is emulsified. Arrange
the tomato slices on a deep platter, scatter the onion
and the shallots over them, and pour the dressing over
the salad. Chill the salad for 20 minutes, sprinkle
it with the minced herbs, and garnish it with the herb
sprig.
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