This recipe appeared as the lead recipe in Sunset Magazine's Chefs of The West column on page 152 of the June 1993 issue. The story was titled "It's Summer and the Tomatoes are Jumping".
We enjoy it as a summer salad made with tomatoes fresh from the garden. I've served this recipe to many friends at barbecues and everyone has raved about it.
Makes six servings.
DRESSING:2/3 cup Aji Pon sauce (Japanese citrus juice and vinnegar)
1/3 cup Ponzu sauce (Japanese soy sauce, citrus juice, and vinegar)
2 strips bacon, cooked crisp and minced or crumbled
2 Tbl chives, minced
2 Tbl cilantro leaves, minced
1/4 tsp prepared wasabi (Japanese horseradish)
1/4 tsp dill, minced
1/8 tsp powdered dry ginger
1 clove garlic, mashed and minced
1/32 tsp Vietnamese chili garlic sauce (TUONG OT TOI VIET-NAM)
Mix Aji Pon, Pon Zu, Vietnamese chili garlic sauce, and wasabi in a small bowl and stir until wasabi is completely dissolved. Add remaining ingredients. Do not prepare more than one hour in advance. Do not refrigerate, it will dull the flavors.
SALAD:4 large (3" plus) ripe tomatoes Core and cut into 3/4" cubes
1 ripe (but firm) avocado Cut into 1/2" cubes
1/2 cup sliced black olives
Fresh tomatoes should always be served at room temperature, and in fact should never be refrigerated. Do not cut avacado until just before service.
James Speed Hensinger