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| Ingredients: |
3/4 cup cider vinegar
1 1/2 teaspoons sugar
2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup ketchup
3 tablespoons water
1 1/2 teaspoons Worcestershire sauce |
1 1/2 tablespoons fresh lemon juice
1/2 cup olive oil
4 1/2 tablespoons coriander seeds; coarsely cracked
12 small Red ripe tomatoes, peeled
1 head romaine lettuce; cut crosswise into 1/2-inch strips
1 cup fresh cilantro sprigs |
| Cooking
Instructions: |
In deep bowl, whisk together vinegar, sugar, salt, pepper, ketchup, water, Worcestershire sauce, lemon juice, olive oil and coriander seeds. Prick each tomato with a fork in 3 or 4 places. Submerge tomatoes in the vinaigrette and marinate overnight in refrigerator.
To serve, layer half the lettuce, cilantro and drained tomatoes in a serving bowl, then repeat layers. |
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