Yellow Tomato Salad with Shallots and Lemongrass
Yellow Tomato Salad with Shallots and Lemongrass
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 39 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 187 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit C | 35 |
| folate | 27 |
- Portion size: 4
Fresh pale green lemongrass gives a wonderful lemony scent and flavour to dishes but must be sliced paper-thin because of its woody texture. Look for it in supermarkets and Asian grocery stores; if you can't find it, substitute 1 tsp (5 mL) grated lemon rind for one stalk.
Ingredients
- 1 1stalk lemongrass
- 1/4 cup 1/4cupfinely chopped shallotshallots
- 1/4 tsp 1/4tspgrated lemon rind
- 2 tsbp 2tsbplemon juice
- 1 1garlic clovegarlic cloves, minced
- 1/4 tsp 1/4tspsalt
- pinch pinchcayenne pepper
- 6 6yellow tomatoyellow tomatoes
- Coriander leaves
Preparation
Cut off bottom third of lemongrass; peel off outside layer and slice stalk paper-thin. In small bowl, whisk together lemongrass, shallots, lemon rind and juice, garlic, salt and cayenne pepper. (Make-ahead: Cover and refrigerate for up to 24 hours; whisk before using.)
Cut each tomato into 8 wedges. Place in large bowl; pour dressing over top and gently toss to coat. Garnish with coriander leaves.
