Indian Summer Tomato Salad
Yield: 4 servings
4 lg Tomatoes, sliced
1 tb Lime juice
2 tb Extra-virgin olive oil
1/4 ts Cumin seeds
1/4 ts Fennel seeds
1 Dried hot chili pod
2 tb Cilantro, chopped
Salt & pepper
Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over
moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat,
discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season
with salt & pepper & serve. If it sits, the flavor will intensify.
Yamuna Devi, "Yamuna's Table"
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