Copyright 1999, Ming Tsai, All Rights Reserved
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In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.
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By sandraknight
Houston, 83
on July 03, 2009
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I loved this salad--and it's so easy. I was looking for a way to use more of my thai basil "crop" and summer tomatoes when I came across this recipe. I was surprised how refreshing it is--great in this record heatwave my area is experiencing. I served this salad with Emeril's Thai Shrimp Curry (which also calls for thai basil and it was delicious. I have also prepared the salad using "regular" basil and it is also very good; but if you can find thai basil, the anise/licorice flavor will blow you away.
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