Tomato Boats with Salad Filling

Ingredients

• 4 large tomatoes
• 0.5 lemon (juice)
• 1 egg yolk
• 1 tsp Mustard
• 6 tbsp sunflower oil
• 3 tbsp Low-fat quark
• Salt
• a pinch cayenne pepper
• 1 tsp paprika powder
• 1 small head of lettuce
• 75 g mushrooms
• 250 g raw vegetables (e.g., cauliflower, peas, cucumber, celery root)
• 2 tbsp dill (finely chopped)

Instructions

1. 1.

   Wash the tomatoes and cut off a cap from each round end.

2. 2.

   Using a teaspoon, hollow out the tomatoes. Drizzle the hollowed tomatoes with a little lemon juice. Pass the removed flesh through a sieve, catch the tomato juice, and set aside.

3. 3.

   Whisk the egg yolk with mustard and gradually stir in a few drops of oil. When the mixture thickens, add lemon juice and continue to stir while slowly adding oil teaspoon by teaspoon. Finally, pour the remaining oil in a thin stream while stirring.

4. 4.

   Blend the quark with 2 tbsp mayonnaise until smooth and mix with the remaining mayonnaise. Season the quark-mayonnaise with salt, cayenne pepper, and paprika powder. Lastly, fold in the strained tomato juice into the mixture.

5. 5.

   Wash, dry, and shred the lettuce head. Arrange a few leaves on four plates. Slice the remainder into thin strips. Clean and finely slice the mushrooms. Wash the vegetables; break cauliflower into smallest florets or shave; dice celery root and cucumber; leave peas whole. Fold dill with the chopped salad, mushrooms, and vegetables into the quark-mayonnaise. Stuff the tomatoes with this mixture, place the caps back on top. Arrange the stuffed tomatoes on plates and serve.