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Indian
Summer Tomato Salad
Yield: 4 servings
- 4 lg Tomatoes, sliced
- 1 tb Lime juice
- 2 tb Extra-virgin olive oil
- 1/4 ts Cumin seeds
- 1/4 ts Fennel seeds
- 1 ea Dried hot chili pod
- 2 tb Cilantro, chopped
- Salt & pepper
Arrange tomato slices on a platter. Sprinkle with lime juice. Warm
oil in a small pot over moderate heat. Add cumin, fennel & chili pod,
cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in
the cilantro; spoon seasoned oil over tomatoes. Season with salt &
pepper & serve. If it sits, the flavour will intensify.
Yamuna Devi, "Yamuna's Table"
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