Cooking With Chef Hermann: Tomato and Plum Salad with Madras Curry Vinaigrette

Tomato and Plum Salad with Madras Curry Vinaigrette

Vinaigrette – Set ingredients together in blender and let stand 10 minutes then blend:

  • ½ C Apple Cider vinegar
  • 1 tsp shallots chopped
  • 1 TB lemon juice
  • 1 TB fresh ginger chopped
  • 2 tsp madras curry powder
  • 2 ¼ tsp honey
  • 1 C olive oil
  • 1 ½ tsp salt

Salad:

  • 1 lb assorted tomatoes cut into wedges
  • 1 lb ripe plums cut into wedges
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 TB Olive oil
  • 2 C Chrysanthemum greens (called shungiku) or Arugula greens

Mix together ingredients, set aside.

Assemble: spread 1 C lebneh on plate, add salad and vinaigrette then ¾ tsp Aleppo pepper.

Categories: Cooking with Chef Hermann