The other night I was making dinner with my friend Amy Burton (yes, the famous soprano). As we were debating the fine points of how exactly to "encrust" chicken thighs with black sesame seeds, I noticed that she had earlier begun to prepare an interesting salad. It was interesting because it contained no lettuce. No lettuce of any kind.I wondered if she was planning to add some leafy greens, but she said she had the notion to make a salad consisting only of tomatoes. Together we proceeded to chop tomatoes of various sizes and colors, trying to keep the resulting pieces to a more or less uniform size. The result was a delightfully fresh, simple and juicy accompaniment to the chicken. Great idea, Amy.
Full disclosure: in the end, we did add just a touch of leafy greens. It wasn't lettuce, but some wonderfully complementary coriander leaves (or cilantro, as Amy calls it, but that's a debate for another day).
2 comments:
Amy here, excited to see my tomato salad on Fooditude! I actually have been making this tomato salad for years, especially when really tasty Heirloom tomatoes are available. Fresh cilantro (OK, coriander leaves, sheesh!), salt, pepper, good olive oil and a dash of white balsamic vinegar is the full recipe. You can also make it with fresh dill and lemon/oil.
I'm not famous and I can't sing a tune, but I do love tomatoes. If you two ever make that again, please invite me over. I'll bring the pepper.
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