Heirloom Tomato Salad with Shiso and Shallots
Kari Kuwahara
ingredients
- 3 pounds very ripe assorted heirloom tomatoes
- 2 cups small cherry tomatoes
- Fine sea salt to taste
- 1/2 cup shallot dressing
- 3/4 cup loosely packed shredded fresh green shiso leaves (about 1 bunch)
- Shallot Dressing
- 1/2 cup finely chopped shallots
- 1 tablespoon white-wine vinegar
- 3/4 teaspoon kosher salt
- 1/4 cup fresh lemon juice
- 1/2 teaspoon sugar
- 1 1/2 teaspoons Asian sesame oil
- 1/2 cup corn oil
directions
- 1
Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small). Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
- 2
Toss tomatoes with shiso leaves and serve with juices from bowl.
- 3
For Shallot Dressing:
- 4
Stir together shallots, vinegar, and salt and let stand at least 5 minutes and up to 20 minutes. Whisk in lemon juice, sugar, and oils.
Source: Gourmet
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