Yellow Tomato Salad with Shallots and Lemongrass
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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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1 stalk lemongrass
1/4 cup finely chopped shallots
1/4 tsp grated lemon rind
2 tsbp lemon juice
1 garlic clove, minced
1/4 tsp salt
pinch cayenne pepper
6 yellow tomatoes
Coriander leaf
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.
Additional Information
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