Cooking With Chef Hermann: Tomato and Plum Salad with Madras Curry Vinaigrette

Tomato and Plum Salad with Madras Curry Vinaigrette

Vinaigrette – Set ingredients together in blender and let stand 10 minutes then blend:

• ½ C Apple Cider vinegar
• 1 tsp shallots chopped
• 1 TB lemon juice
• 1 TB fresh ginger chopped
• 2 tsp madras curry powder
• 2 ¼ tsp honey
• 1 C olive oil
• 1 ½ tsp salt

Salad:

• 1 lb assorted tomatoes cut into wedges
• 1 lb ripe plums cut into wedges
• 1 tsp salt
• ¼ tsp black pepper
• 1 TB Olive oil
• 2 C Chrysanthemum greens (called shungiku) or Arugula greens

Mix together ingredients, set aside.

Assemble: spread 1 C lebneh on plate, add salad and vinaigrette then ¾ tsp Aleppo pepper.