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
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Ingredients
- FOR THE SALAD:
-
1.5 pounds
fresh tomatoes, peeled & seeded
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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
Directions
-
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.
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Whisk together all dressing ingredients in a small bowl.
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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.
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Ken suggests serving this salad with "straightforward Italian white wines" such as Frascati or Fruili.
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