Best Recipes Ever - 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.

Ingredients:

1 stalk lemongrass
1/4 cup (50 mL) finely chopped shallots
1/4 tsp (1 mL) grated lemon rind
2 tbsp lemon juice
1 garlic clove, minced
1/4 tsp (1 mL) salt
pinch cayenne pepper
6 yellow 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.

Servings: 4

Tags: cayenne pepper, coriander, garlic, lemon, lemongrass, shallots, tomatoes