Tomato and Vidalia onion salad from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 334) by Damon Lee Fowler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked catfish with potatoes and onions; Pecan-crusted catfish; Pan-broiled rainbow trout with sage, onions, and wine; Broiled snapper with bacon; Lowcountry crab au gratin; Crawfish or shrimp étouffée; Bourbon-grilled flank steak; Roast lamb with bourbon and mint; Grill-broiled lamb chops with eggplant, à la Creole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet onions for Vidalia onions.

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