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Author Notes: This salad is the invention of Ken Hom, long known as a Chinese cooking authority. He published a book called East-West cooking that included this little gem of a salad. The unusual combination of Asian sesame oil and tarragon is inspired.
FOR THE SALAD:
- 1.5 pounds fresh tomatoes, peeled & seeded
- 2 teaspoons fresh tarragon leaves (more to taste)
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon Asian sesame oil
- salt & pepper
- Cut tomatoes into 1 1/2-inch cubes. Very lightly salt, toss, and place in a colander over a plate to drain and place in the refrigerator to chill.
- Whisk together all dressing ingredients in a small bowl.
- At serving time, toss tomatoes with tarragon and chives, and fold in the dressing., adding salt if you think it needs it. Serve at once.
- Ken suggests serving this salad with "straightforward Italian white wines" such as Frascati or Fruili.