From: firstname.lastname@example.org (John Thienes) Date: Mon, 13 Sep 93 13:50:10 -0700 I created the following recipe, mostly out of desparation, to use the bounty o'erflowing from my garden. In spite of unseasonable summer weather in the Pacific Northwest, cool and wet this year, there is last ditch growth and ripening in the presence of recent warm sunny days from everything in an apparent effort to regain lost time. Even though the combination of the fresh herbs may seem a bit odd, especially the inclusion of mint, let me commend this salad to you as a delightful, refreshing dish to accompany your [late] summer dinners. 2 pints cherry tomatoes 1/2 cup chopped fresh basil 1 cup chopped fresh parsley 1/4 cup chopped fresh mint 1 clove garlic, minced 1/2 cup homemade mayonnaise salt and pepper to taste Romaine lettuce French bread Quarter the tomatoes into a medium mixing bowl. In a small bowl combine the basil, parsley, mint, and garlic making sure all of the herbs are well mixed. Stir the mayonnaise into the herbs, making a "green" dressing. Add salt and fresh ground pepper to your taste. Carefully mix the dressing into the tomato quarters until they're all covered. Cover the bowl and let it "rest" until just before serving. Make individual servings of Romaine lettuce torn into bite sized pieces. Serve the tomatoes over the lettuce. Pass the pepper grinder around for those who want more pepper, and soak up the salad "juices" with fresh French bread. Serves 4-6. Note: The homemade mayonnaise was made from Anna Thomas's second volume of _The Vegetarian Epicure_, however, I'm sure that most any other favorite homemade mayo will do.
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