Yellow Tomato Salad with Lemongrass

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Yellow Tomato Salad with Lemongrass

 

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Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3 stalks fresh lemongrass -- outer leaves discarded and ends

trimmed

2 tablespoons vegetable oil

1 shallot -- minced

2 teaspoons fresh lemon juice -- or to taste

1/4 teaspoon minced garlic

1/8 teaspoon finely grated fresh lemon zest

1/8 teaspoon ground coriander seeds

cayenne to taste

2 medium yellow tomatoes -- (about 1 pound), sliced crosswise

Garnish: pear tomatoes, currant tomatoes,

and/or cherry tomatoes

 

Fresh lemongrass imparts a citrusy accent to our tomato salad. Peel off tough

outer leaves until you find the pale tender inner part. Lemongrass is available

at Asian markets or by mail order from Uwajimaya, tel. (800) 889-1928; yellow,

pear, and currant tomatoes are available at specialty produce markets.

 

Thinly slice lower 5 inches of lemongrass stalks, reserving remainder for

another use, and mince. In a small bowl whisk together lemongrass, oil, shallot,

lemon juice, garlic, zest, coriander, cayenne, and salt to taste. Divide tomato

slices between 2 plates and spoon dressing over them. Let salads stand at room

temperature 30 minutes.

 

Garnish salads with small tomatoes. Serves 2. May be doubled.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 158 Calories; 14g Fat (76.2% calories

from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 49mg

Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0