Tomatosaladwithlemonandcilantro Recipes
TOMATO & ROASTED LEMON SALAD FROM PLENTY MORE
Text excerpted from PLENTY MORE © 2017 by Yotam Ottolenghi ||| I cooked a recipe similar to this in Sardinia when I shot my Mediterranean Island Feast series last year. I was performing in front of two cameras and our small crew when suddenly a bunch of chirpy Aussie ladies arrived to check into the tiny hotel of my host, Robert Flore, in the remote Monte Ferru mountains. By coincidence, they had come straight from London, which they had visited especially in order to eat in the restaurants of their favorite chef; that chef turned out to be your humble servant. The raucous exhilaration was hard to contain, but it did, I must admit, seriously boost my performance. There's nothing like a noisy home crowd! Seek out the sweetest tomatoes you can for this salad in order to balance the bitterness of the lemon. You can bulk it up, as I did in Sardinia, by adding lots more leaves and fresh herbs and some cooked fregola. This will turn the salad into a whole meal. Otherwise, serve it with oven-roasted potatoes or panfried fish.
Provided by Food.com
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325ºF/170ºC.
- Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
- In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.
- Recipe courtesy of Plenty More by Yotam Ottolenghi.
- Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.
Nutrition Facts : Calories 149.6, Fat 10.8, SaturatedFat 1.5, Sodium 10.8, Carbohydrate 14.2, Fiber 3.7, Sugar 8.3, Protein 2
TOMATO SALAD WITH LEMON AND BASIL
A super simple and quick salad for summer. It is perfect to take on a picnic, as it does not need refrigeration and goes with just about any main course. Use this recipe as a springboard, so to speak, and feel free to add mild onions or fresh mozzarella. We had it tonight as a side dish with a cheeseburger and it was perfect. Prep time includes 10 minutes of marinating time. NOTE: Make sure you use a full-flavored olive oil and let the prepared salad sit at room temp for at least 10 minutes, otherwise it won't turn out quite as yummy!
Provided by januarybride
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring tomatoes to room temperature.
- Toss all ingredients and allow to sit 10 minutes for flavors to blend.
- Plate up the salads and garnish with a basil leaf or two and fresh ground black pepper if you like.
Nutrition Facts : Calories 101.6, Fat 9.2, SaturatedFat 1.3, Sodium 199.2, Carbohydrate 5.1, Fiber 1.3, Sugar 3, Protein 1
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