2 tomatoes, divided
1 double tomato, seeded and diced
1 onion, sliced
3 celery sticks
3 celery bulbs
3 1/2 comped red onion
4 leaves lettuce, rinsed and shredded
1 lemon, juiced
1 teaspoon red wine
Place tomatoes in a large bowl. Arrange in a single layer over a large platter. Cover the tomatoes with onion cut into 1 inch cubes. Slice back and forth and spread mushrooms over both sides. Sprinkle tomato with celery, onion, celery root and celery stick. Sprinkle tomato with lemon juice; cover and refrigerate for 30 minutes or longer to tenderize; serve cold or hot.
On a spoon, stir together tomato juice with garlic, lemon juice, olive oil, wine and ginger root. Pour tomato mixture into a large bowl and toss gently to coat.
Do not drain ferrale, which can be refrigerated. I find it easier to just steam it over medium heat for 20 minutes to encourage tenderization. When tomato salad's done, strain on a food processor or blender and slice into small strips.
Very disappointing. The crushed red clams were the only good thing about this.
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