The Accidental Locavore first saw this salad being made years ago on Martha Stewart. The film producer Ismail Merchant was showing Martha how to put it together. What made it particularly memorable was watching Martha struggling to control herself as Ismail was literally pouring on the cayenne. In her recipe, his quarter cup got cut down to a quarter teaspoon. Either way, it’s a great use for a box of cherry tomatoes — good now and better in August! Serves 4:
- 30 cherry tomatoes, halved, or 12 small tomatoes, quartered
- 1/2 cup flat-leaf parsley, chopped
- 1 Serrano or jalapeno pepper, seeded and minced
- 1/4 cup fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt to taste
In a medium-size mixing bowl, mix the parsley and chile pepper with the tomatoes. Let sit for twenty minutes. Make the dressing by whisking the lemon juice, cayenne pepper, mustard, olive oil and salt together in a small bowl. Dress the tomatoes, toss, serve and enjoy!
My verdict: I’ve made this salad a few times — it’s great when you have a plethora of cherry tomatoes. Frank thought this batch had a little too much mustard (and although it pains me to say so, he was probably right). Even if your tomatoes aren’t wonderful, the spice and lemon make up for less than stellar fruit. I recently served it with my favorite Indian chicken, as we were a little shy on vegetables that evening and I had a couple of boxes of cherry tomatoes. If you’re not a fan of spicy food, go easy on the Serrano and cayenne and add as much or as little as you’d like. Cilantro is a nice addition or replacement for the parsley and if you don’t have a freezer full of chilies (like I do), just add more cayenne.