- 1/2 cup vegetable oil
- 8 stalks of lemongrass (available at Asian markets and some specialty produce markets), the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks, minced
- 4 shallots, minced
- 2 tablespoons fresh lemon juice, or to taste
- 1 garlic clove, minced
- 1/4 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon ground coriander seeds
- cayenne to taste
- 6 medium yellow tomatoes (about 3 pounds), sliced crosswise
- whole pear and currant tomatoes (available at specialty produce markets) and cherry tomatoes for garnish
- In a small bowl whisk together the oil, the lemongrass, the shallots, the lemon juice, the garlic, the zest, the coriander, the cayenne, and salt to taste. Divide the tomato slices among 6 salad plates, spoon the dressing over them, and let the salad stand at room temperature for at least 30 minutes and up to 1 hour. Garnish each serving with some of the whole tomatoes.