Wednesday, August 18, 2010

Tomato and Lemongrass Salad

I cling to old issues of Gourmet Magazine as I would to a life raft from the Titanic. Wait, I'm not that old. Let's make it the Andrea Doria. O.K., I'm not that old either. Let's just make it a life raft!! I have them organized into months. I pulled out the August 1993 issue for some ideas for the boy's visit. I should mention that our two boys are not picky eaters. There are few things they won't try. Beets are one of the things that cause the "are you trying to do me in look"! They are both excellent cooks so it's fun to try dishes that cause a "wow" reaction on first taste and a request for the recipe.

Our first course last evening had a lot to do with the fact that we have enough tomatoes on hand to open a ketchup factory!


YELLOW TOMATO SALAD WITH LEMONGRASS
Gourmet, August 1993 with a tweak by Bonnie

1/2 cup vegetable oil
1/2 cup chopped lemongrass (I found jarred at Whole Foods)
4 shallots, minced
2 tbsp fresh lemon juice
1/4 tsp finely grated lemon zest
1 garlic clove, minced
cayenne to taste
a mixture of tomatoes to equal about six medium sized tomatoes. As you can see, I used many different colors of tomatoes for a beautiful presentation.

In a small bowl, whisk together the oil, lemongrass, shallots, lemon juice and zest, garlic, cayenne, salt and pepper to taste.

Spoon the dressing over the tomatoes and let the salad stand at room temperature for at least 30 minutes to 1 hour.

Serves 6, or two hungry men and one hungry lady.

ENJOY!