TOMATO, ONION, AND ROASTED LEMON SALAD
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Provided by Yotam Ottolenghi
Categories Salad Leafy Green Brunch Side Vegetarian Lunch Mint Spring Summer Healthy Raw Parsley Bon Appétit
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
- Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
- Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
TOMATO & ROASTED LEMON SALAD FROM PLENTY MORE
Text excerpted from PLENTY MORE © 2017 by Yotam Ottolenghi ||| I cooked a recipe similar to this in Sardinia when I shot my Mediterranean Island Feast series last year. I was performing in front of two cameras and our small crew when suddenly a bunch of chirpy Aussie ladies arrived to check into the tiny hotel of my host, Robert Flore, in the remote Monte Ferru mountains. By coincidence, they had come straight from London, which they had visited especially in order to eat in the restaurants of their favorite chef; that chef turned out to be your humble servant. The raucous exhilaration was hard to contain, but it did, I must admit, seriously boost my performance. There's nothing like a noisy home crowd! Seek out the sweetest tomatoes you can for this salad in order to balance the bitterness of the lemon. You can bulk it up, as I did in Sardinia, by adding lots more leaves and fresh herbs and some cooked fregola. This will turn the salad into a whole meal. Otherwise, serve it with oven-roasted potatoes or panfried fish.
Provided by Food.com
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325ºF/170ºC.
- Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
- In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.
- Recipe courtesy of Plenty More by Yotam Ottolenghi.
- Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.
Nutrition Facts : Calories 149.6, Fat 10.8, SaturatedFat 1.5, Sodium 10.8, Carbohydrate 14.2, Fiber 3.7, Sugar 8.3, Protein 2
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