Yellow Tomato and Lemongrass Salad Recipe

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.

Makes 6 servings.

Fast & Easy: 30 minutes or less (prep and cooking time).