Yellow Tomato Salad with Shallots and Lemongrass

Ingredients

1 stalk lemongrass 1/4 cup (50 mL) finely chopped shallots 1/4 tsp (1 mL) grated lemon rind 2 tsbp lemon juice 1 garlic clove, minced 1/4 tsp (1 mL) salt pinch cayenne pepper 6 yellow tomatoes Coriander leaves

Preparation:

Cut off bottom third of lemongrass; peel off outside layer and slice stalk paper-thin. In small bowl, whisk together lemongrass, shallots, lemon rind and juice, garlic, salt and cayenne pepper. (Make-ahead: Cover and refrigerate for up to 24 hours; whisk before using.)

Cut each tomato into 8 wedges. Place in large bowl; pour dressing over top and gently toss to coat. Garnish with coriander leaves.