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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| Lemongrass adds an exotic citrus perfume to this pale green dressing. |
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Ingredients
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4 stalks of lemongrass, white part only, peeled and chopped |
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2 shallots, chopped |
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1 tbsp (15 mL) fresh lemon juice |
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2 tbsp (30 mL) water |
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1 garlic clove, chopped |
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¼ tsp (1 mL) finely grated fresh lemon zest |
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¼ tsp (1 mL) ground coriander seeds |
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2 tbsp (30 mL) chopped cilantro |
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Pinch cayenne pepper |
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¼ cup (50 mL) extra-virgin olive oil |
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6 yellow tomatoes (about 3 lbs/1.5 kg), sliced crosswise |
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4 cups (1L) watercress leaves |
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Small tomatoes such as pear, currant or tiny cherry tomatoes |
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Freshly ground black pepper |
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Preparation
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Combine the lemongrass, shallots, lemon juice, water, garlic, lemon zest, coriander seeds, cilantro and cayenne in a food processor or blender. Process until mixture is fairly smooth. Let stand for 15 minutes to allow flavours to meld. Strain through a sieve into a bowl.
Whisk the olive oil into the dressing and set aside. Slice the tomatoes and overlap in a wide shallow dish or platter. Drizzle some of the dressing over top and let the tomatoes sit at room temperature for 30 minutes.
Arrange the watercress on six individual salad plates. Divide the tomato slices among the salad plates, overlapping the slices with the greens. Spoon any extra dressing over the salads. Garnish each serving with smaller tomatoes. Grind a little black pepper over each salad and serve immediately.
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More Information
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| Fast & Easy: 30 minutes or less (prep and cooking time). |
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Nutritional information
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Per serving: 9 g fat, 17 g carb, 3 g protein, 3 g fibre, 33 mg sodium.
Light: Less than 10 g fat. |
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Calories : 144
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