Tomato & Egg Salad – inspired by Jane Grigson

This is about as simple as a salad can get.  Mine was a bit rustic – I'm sure you could do better.

Ingredients:

Tomatoes

Hard boiled eggs

Parsley

Vinaigrette – lemon juice, oil, salt & pepper

Method:

Choose a nice plate.

The idea is to layer up your tomato and egg slices starting with the tomato until you end with a small egg round in the middle.

You need to skin your tomatoes – I just put mine into boiling water for about 20 seconds – I cut a little cross at the top of the tomato first.

My slices weren't very refined – I tried to get them thin by using a serrated bread knife.

Once you have your layers just sprinkle chopped parsley over and drizzle a vinaigrette dressing on.