Tomato, Shallot & Roasted Lemon Salad

Name: Tomato, Shallot & Roasted Lemon Salad
Yield: 4 servings
Ingredients: 1 lemon, halved lengthwise, seeds removed and then cut into half-moons, about 1/8-inch thick; 1 tablespoon thinly sliced fresh sage leaves; 1/2 teaspoon sugar; 2 tablespoons olive oil, divided; 1 tablespoon pomegranate molasses; 1/2 teaspoon ground allspice kosher salt, freshly ground black pepper; 1 1/2 lbs. mixed tomatoes, cut into small pieces; 1 shallot, thinly sliced; 1/4 cup fresh flat leaf parsley leaves; 1/4 cup fresh mint leaves, torn if large

Serves 4

herbs lemon parsley tomatoes

Method

Recipe slightly adapted from a Yotam Ottolenghi recipe for Bon Appetit.

1
Preheat the oven to 325º. Cook the lemon slices in a medium saucepan of boiling water for 2 minutes to remove the bitterness. Drain and pat dry. Toss the lemon slices with the sage, sugar, and 1 tablespoon of oil in a bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored (15 - 20 minutes). Let cool.
2
Whisk the pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add the lemons, tomatoes, shallots, parsley, and mint and toss gently. Season with salt and pepper.

From the farm's kitchen

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