| abstract | - 1. To make Heirloom Tomato-Field Pea Salad: Cut tomatoes into 1/2-inch slices and 1/2-inch wedges for variation, and cut or halve cherry and grape tomatoes. Put all cut-up tomatoes into a large bowl. 2. Put blanched field Peas into lightly salted water. Drain, and add to tomatoes. Season with salt and pepper. Add basil, and toss gently. Drizzle with olive oil, and set aside for about 10 minutes. 3. Meanwhile, to make garlic Mayonnaise: Put vinegar, lemon juice, 1 teaspoon salt and mustard into a bowl, and whisk until salt and mustard are dispersed. Add egg yolks, and beat until smooth. Add oil, drop by drop at first, and later in a slow, steady stream, whisking until oil is incorporated into an emulsion. Chop garlic, and rub it into a paste with remaining 1/4 teaspoon salt. Pour boiling water over garlic paste, stir well and whisk into Mayonnaise. Drizzle about 6 tablespoons garlic Mayonnaise over salad, thinning with more hot water if needed.
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