Vegan Grandma

Friday, February 16, 2007

Tomato Salad with Ginger



This recipe is from The Best Recipes in the World, by Mark Bittman, published by Broadway Books, New York, page 173. It comes from India. When I made it, I used only a pinch of chopped chile (I don't like food to be very hot), and I added chopped red onion.

Tomato Salad With Ginger
Makes 4 servings


3 large or 4 medium tomatoes

salt and black pepper to taste

1 tablespoon peeled and minced fresh ginger

1 small fresh chile, such as Thai or jalapeno, stemmed, seeded, and minced, or to taste.

3 tablespoons fresh lime juice, or to taste

Chopped fresh cilantro leaves for garnish

Core and slice the tomatoes. Arrange them on a plate and sprinkle them with salt and pepper. Let them sit for about 10 minutes.

Meanwhile, combine the ginger with some more salt and pepper, the chili, and about 3 tablespoons lime juice.

Drain any liquid that has accumulated around the tomatoes. Dress the salad with the ginger-lime mixture. Taste and add more lime if necessary. Garnish with the chopped cilantro, then garnish and serve.

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