January 2006
Xi Yan
by Celia Cheng
GREENHOUSE TOMATOES W/ SESAME DRESSING
The Japanese imported tomatoes used for this starter are temptingly fresh, plump and juicy. The accompanying sesame sauce does not cover the taste of the tomatoes but rather complements and draws out their original flavor. A master of sauces, Jacky makes this one from ground sesame seeds, olive oil, wasabi, egg yolk, vinegar and sugar. A sesame fiend, I think everything tastes better with a little added. Though creamy sesame sauce is a common Japanese salad dressing that I love, the standout ingredient here is wasabi. The subtle mustard kick makes the perfect union. This is a seemingly simple dish, but without the perfect tomatoes and the right dressing, it would not work at all.
