Tomato Salad with Warm Lemongrass Dressing | America's Test Kitchen

Name: Tomato Salad with Warm Lemongrass Dressing | America's Test Kitchen
Total time: 25 min
Ingredients: 1 pound tomatoes, cored and cut into 1-inch-thick wedges, wedges halved crosswise; ¼ teaspoon table salt; 1 (2-inch) piece ginger, peeled; 3 tablespoons vegetable oil; 1 lemongrass stalk, trimmed to bottom 6 inches and minced; 4 garlic cloves, sliced thin; 2 tablespoons fish sauce; 1½ teaspoons packed brown sugar; 1 teaspoon grated lime zest plus 2 tablespoons juice; ¼ cup fresh mint leaves, torn; 1 jalapeño chile, stemmed and sliced into thin rings; 2 scallions, sliced thin

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A bold dressing brings out the sweetness in peak-season tomatoes.

Keywords

Main Courses
Vegetables
Salads

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Ingredients

1 pound tomatoes, cored and cut into 1-inch-thick wedges, wedges halved crosswise
¼ teaspoon table salt
1 (2-inch) piece ginger, peeled
3 tablespoons vegetable oil
1 lemongrass stalk, trimmed to bottom 6 inches and minced
4 garlic cloves, sliced thin
2 tablespoons fish sauce
1½ teaspoons packed brown sugar
1 teaspoon grated lime zest plus 2 tablespoons juice
¼ cup fresh mint leaves, torn
1 jalapeño chile, stemmed and sliced into thin rings
2 scallions, sliced thin