Name: Yellow Tomato Salad with Lemongrass
Yield: Serves 6
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

Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe information

Yield
Serves 6

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

Preparation

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.

TagsSalad Dressing Salad Tomato Vegetable Lemongrass Herbs & Spices Starter Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy No-Cook Gourmet

Recipe notes

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