You may also like
Categories:
vegetable oil stalks lemongrass shallots lemon juice garlic lemon zest ground coriander cayenne pepper salt yellow tomatoes cherry
Viewed: 28 - Published at: 5 years agoIngredients
- 12 cup vegetable oil
- 8 stalks lemongrass, ends trimmed and 5 inches of the lower stalks minced
- 4 shallots, minced
- 2 tablespoons lemon juice (to taste)
- 1 garlic clove, minced
- 14 teaspoon lemon zest, finely grated
- 14 teaspoon ground coriander
- cayenne pepper, to taste
- sea salt, to taste
- 6 medium yellow tomatoes, sliced crosswise (about 3 pounds)
- cherry and mini heirloom tomato (to garnish)
Method
- In a small bowl whisk together the oil, minced lemongrass, shallots, lemon juice, garlic, lemon zest, coriander, cayenne and salt to taste.
- Set aside to allow flavours to develop, at least 20 minutes.
- Divide tomato slices among 6 salad plates, spoon dressing over them.
- Let the salad stand at room temperature for at least 30 minutes or up to an hour.
- Garnish each plate with some of the whole mini tomatoes.
