3 cups tomatoes, diced
1 1/2/2 cups white vinegar
2 quarts mayonnaise
1 cup chopped green onion
1/4 cup minced shallots
2 large celery sprigs
1/3 cup canola oil
3 tablespoons minced onion
4 tablespoons cider vinegar
In a medium bowl, mix tomatoes, vinegar, and mayonnaise. Mix well. Pour mayonnaise over tomato mixture, mixing all together. Cover, and refrigerate 45 minutes.
Meanwhile, in a large bowl, mash greens with celery and kosher salt. Gradually mix in olive oil. Mix in mayonnaise, vinegar, and onion. Transfer over tomatoes and celery mixture, and mix well. Refrigerate several hours or overnight before serving. Garnish with tomato twist topping, if desired.