I've been pigging out on tomato salads, including the amazing dish pictured above but yesterday's dinner at Palace Kitchen was the absolute limit.
After a peach sangria and appetizer, I ordered a tomato/burratta salad, topped with basil and a little harissa. But before that arrived, chef Dezi Bonow brought out leftovers from a cooking demo he did earlier that afternoon. It featured beauties from Tom Douglas and Jackie Cross's Eastern Washington farm, as well as shaved sweet onions.
But here's the twist: those gorgeous tomatoes were dressed in ponzu sauce, a citrus-y soy sauce, and delicate seaweed. So light and refreshing and unusual. Conversation stopped and admiring mmm's began.
Can't wait to try this novel preparation at home! But the days are numbered for taking advantage of the special seasonal treats. That's why a double order of tomato salads was just right for dinner last night.
-- Leslie Kelly
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