Summer

COLD TOMATO CUBES TOSSED IN TARRAGON & SESAME OIL

by:
June 22, 2014
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.

JohnL

  • Serves 4
Ingredients
  • FOR THE SALAD:
  • 1.5 pounds fresh tomatoes, peeled & seeded
  • 2 teaspoons fresh tarragon leaves (more to taste)
  • 2 tablespoons finely chopped fresh chives
  • THE DRESSING
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon Asian sesame oil
  • salt & pepper
In This Recipe
Directions
  1. 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.
  2. Whisk together all dressing ingredients in a small bowl.
  3. 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.
  4. Ken suggests serving this salad with "straightforward Italian white wines" such as Frascati or Fruili.

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