Curried Tomato And Mushroom Salad

1. 1

   Using a 10-inch ceramic quiche pan or deep-dish glass pie plate, arrange tomato slices in an overlapping circular/spiral fashion. Tuck some of the sliced mushrooms between tomatoes and scatter the remaining on top. Sprinkle green onions evenly over the top. Set aside.

2. 2

   Pour vinegar into a small saucepan, stir in brown sugar and bring to a boil over medium-high heat. Remove from heat, mix in lemongrass, cover and let steep until cooled to room temperature. Using a fine sieve, strain vinegar into a small bowl and discard lemongrass. Whisk the remaining dressing ingredients (except cilantro) into the vinegar until well blended. Gently stir in cilantro.

3. 3

   Pour dressing over tomatoes. Cover with plastic wrap and refrigerate 2-3 hours. Just before serving, cut a small slit in the plastic wrap at pan edge, carefully tilt pan and partially drain off dressing. Sprinkle with chives and lemon zest and serve.

4. 4

   NOTE:

5. 5

   - on occasion, I have used red and yellow cherry or grape tomatoes cut in half instead of sliced tomatoes and simply served in a clear glass salad bowl however, not as attractive

6. 6

   - if you have access to heirloom tomatoes in a variety of shapes, sizes and colours, this salad has a real wow factor due to the jewel box effect and luscious flavours

7. 7

   - for a tasty change, I have subbed Thai or holy basil (when available) for the cilantro

* Per serving · 4 servings · Values may vary.