Equipment
Ingredients
Salad Base
- 400 g green tomatoes, room temperature
- 400 g red tomatoes, room temperature
- 4 eggs, large
Homemade Russian Dressing
- 100 g mayonnaise, chilled
- 50 g ketchup
- 15 g prepared horseradish
- 5 ml vegetarian worcestershire sauce
- 2 g sweet paprika
- 10 g white onion, finely grated
Garnish
- 5 g fresh chives, finely chopped
- 3 g flaky sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 302 kcal
- Protein
- 9 g
- Carbohydrates
- 14 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 697 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 197 mg
- Potassium
- 572 mg
- Calcium
- 63 mg
- Iron
- 2.0 mg
- Magnesium
- 32 mg
- Phosphorus
- 163 mg
- Zinc
- 1.0 mg
- Vitamin A
- 193 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 52 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.6 mg
- Folate
- 37 mcg
- Water
- 143 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a saucepan of water to a rolling boil at 100C/212F. Gently lower the eggs into the water and boil for exactly 9 minutes for a firm but creamy yolk. Transfer immediately to an ice water bath to stop the cooking process. Once cooled, peel and quarter the eggs.
In a mixing bowl, combine the mayonnaise, ketchup, prepared horseradish, vegetarian Worcestershire sauce, sweet paprika, and grated white onion. Whisk vigorously until the mixture is completely smooth and takes on a uniform salmon-pink color.
Using a serrated knife, carefully slice the green and red tomatoes into thin rounds, approximately 5 millimeters thick. Discard the stem ends.
Arrange the sliced green and red tomatoes on a large, flat serving platter, alternating the colors in an overlapping shingle pattern. Scatter the quartered hard-boiled eggs evenly across the top of the tomatoes.
Drizzle the homemade Russian dressing generously over the tomatoes and eggs. Sprinkle with finely chopped chives, flaky sea salt, and freshly cracked black pepper. Serve immediately.
Chef's Notes
- Using a serrated knife is crucial for slicing tomatoes cleanly without crushing their delicate flesh and losing precious juices.
- For the best flavor, never refrigerate your tomatoes. Cold temperatures permanently dull their aromatic flavor compounds and alter their texture, making them mealy.
- Traditional Worcestershire sauce contains anchovies. To maintain the vegetarian dietary flag for this salad, ensure you carefully select a certified vegan or vegetarian Worcestershire sauce.
- Green tomatoes are simply unripe red tomatoes. They offer a firm, crunchy texture and a tart, acidic bite that cuts through and perfectly balances the sweet, creamy richness of the Russian dressing.
Storage
Refrigerator: 1 week — Dressing can be stored in an airtight container for up to 1 week. The dressed salad does not keep and should be consumed immediately.
Troubleshooting
Dressing is too watery on the plate
Cause: Tomatoes leaked excess water after being sliced and sat for too long before serving
Fix: Carefully tilt the platter and use a paper towel to absorb excess liquid pooling at the edges
Prevention: Slice tomatoes right before assembly, or lightly salt them and let drain on paper towels for 10 minutes prior to plating
Egg yolks have a greenish-grey ring
Cause: Eggs were overcooked or not cooled rapidly enough in the ice bath
Fix: Cannot be fixed, but the dressing will mask the visual imperfection
Prevention: Set a strict timer for 9 minutes and ensure the ice bath is ready before the eggs finish boiling
Cultural Context
Despite its name, Russian dressing is an early 20th-century American invention, widely believed to have been created in Nashua, New Hampshire. The original recipes often included caviar, which lent the 'Russian' moniker to the condiment. Today, it remains a staple of American deli culture, most famously used on the Reuben sandwich. However, its sweet and zesty profile also makes it a spectacular pairing for fresh summer produce and boiled eggs.
