In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.
When I saw that the August 2014 issue of Bon Appetit had a Yotam Ottolenghi recipe on the cover, I was both excited and nervous. Ottolenghi is an Israeli-born chef famous for his cookbooks like Plenty and Jerusalem. A common misconception is that Ottolenghi is a vegetarian, but I learned that was not the case from the article that accompanied the cover recipe. However, vibrant vegetable recipes are certainly his calling card.
While some of his recipes, like the Asparagus Mimosa, are fairly simple to prepare, many others seem needlessly complicated and time-consuming to me. Remember that vegetable tart that took me upwards of two hours to prepare? So, based on my history with his recipes, I wasn’t sure what I would be in for with this tomato and lemon salad. It looked simple enough, but with Ottolenghi recipes, you just never know.
I won’t say that this was the simplest tomato salad I’ve ever made, because that would be far from the truth. But it wasn’t THAT bad. However, you do have to first boil the lemon slices and them roast them, which seems like a lot of work for a salad. However, all of the rest of the ingredients come together fairly easily.
As far as the flavor, I liked the tart flavor the roasted lemon slices imparted on the tomatoes, but I didn’t like actually eating the lemon slices themselves. They are supposed to be fully edible, as boiling takes away their bitterness, and roasting with a small amount of sugar makes for an almost candied citrus feel. Jeff liked eating them, I didn’t, and you should probably just go ahead and make this salad and decide for yourself. I made a few substitutions to accommodate for ingredients I couldn’t find (microgreens) or didn’t want to buy (pomegranate molasses). My adapted version is below.
For more recipes straight from the cover of food magazines, check out my Cook The Cover Archive!