Yellow Tomato Salad with Lemongrass

• 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

1. 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.
2. 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.
3. Garnish each serving with some of the whole tomatoes.

vegetable oil, markets, shallots, lemon juice, garlic, lemon zest, ground coriander seeds, cayenne, yellow tomatoes, pear

Taken from www.epicurious.com/recipes/food/views/yellow-tomato-salad-with-lemongrass-12510 (may not work)