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!
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.