CURRIED TOMATO AND MUSHROOM SALAD

CURRIED TOMATO AND MUSHROOM SALAD image

Yield 6 servings

Number Of Ingredients 16

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SALAD
5 large ripe tomatoes - cut into 1/4-inch-thick slices
1 cup thinly sliced large white mushrooms
3 green onions - thinly sliced
DRESSING
1/4 cup pure white vinegar
1-1/2 teaspoons brown sugar
1 tablespoon very finely minced lemongrass - white and pale green parts only
1/3 cup canola oil
2-3 teaspoons curry powder
1 large clove garlic - finely minced or grated
2 tablespoons finely minced fresh cilantro
sea salt and fresh ground pepper to taste
GARNISH
snipped fresh chives
fine lemon zest

Steps:

Using a 10-inch ceramic quiche pan or deep-dish glass pie plate, arrange tomato slices in an overlapping circular/spiral fashion. Tuck some of the sliced mushrooms between tomatoes and scatter the remaining on top. Sprinkle green onions evenly over the top. Set aside. Pour vinegar into a small saucepan, stir in brown sugar and bring to a boil over medium-high heat. Remove from heat, mix in lemongrass, cover and let steep until cooled to room temperature. Using a fine sieve, strain vinegar into a small bowl and discard lemongrass. Whisk the remaining dressing ingredients (except cilantro) into the vinegar until well blended. Gently stir in cilantro. Pour dressing over tomatoes. Cover with plastic wrap and refrigerate 2-3 hours. Just before serving, cut a small slit in the plastic wrap at pan edge, carefully tilt pan and partially drain off dressing. Sprinkle with chives and lemon zest and serve. NOTE: - on occasion, I have used red and yellow cherry or grape tomatoes cut in half instead of sliced tomatoes and simply served in a clear glass salad bowl however, not as attractive - if you have access to heirloom tomatoes in a variety of shapes, sizes and colours, this salad has a real wow factor due to the jewel box effect and luscious flavours - for a tasty change, I have subbed Thai or holy basil (when available) for the cilantro