4 medium size heirloom tomatoes
1 cup green beans
1 tbsp. tarragon, chopped
2 cup mayonnaise
1 ¼ cups carrots, peeled
1 hard broiled egg, chopped
½ cup turnips, peeled
2 tbsp. chives, chopped
⅔ cup English peas
Salt and pepper
Cut all the vegetable into cubes about ¼ inch thick. Cook them separately in boiling salty water. Cool down the vegetables by shocking them in an ice cold water bath (to stop the cooking process faster).
In a mixing bowl, combine all the vegetables, hard broil egg, mayonnaise and chopped tarragon. Season to your preference and place in the fridge.
Cut the tomatoes in half and with a spoon, scrape the seeds away. Sprinkle salt and pepper into the tomatoes and stuff them with the Macedoine de Legumes.
Add the chives on top for decoration and enjoy!
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