Yellow Tomato Salad with Lemongrass |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
1/2 cup vegetable oil |
8 stalks of lemongrass (available at asian markets and some specialty produce markets), the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks, minced |
4 shallots, minced |
2 tablespoons fresh lemon juice, or to taste |
1 garlic clove, minced |
1/4 teaspoon finely grated fresh lemon zest |
1/4 teaspoon ground coriander seeds |
cayenne to taste |
6 medium yellow tomatoes (about 3 pounds), sliced crosswise |
whole pear and currant tomatoes (available at specialty produce markets) and cherry tomatoes for garnish |
Directions:
1. In a small bowl whisk together the oil, the lemongrass, the shallots, the lemon juice, the garlic, the zest, the coriander, the cayenne, and salt to taste. Divide the tomato slices among 6 salad plates, spoon the dressing over them, and let the salad stand at room temperature for at least 30 minutes and up to 1 hour. Garnish each serving with some of the whole tomatoes.
|
|