This easy dressing for salads, pasta, fish or grilled chicken steals a technique from Spanish kitchens: grating a whole tomato for perfect skin-free pulp.
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1 large heirloom tomato
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon chopped chives
How to Make It
Working over a medium bowl, grate the tomato on the large holes of a box grater until only the skin remains in your hand; discard the skin. Whisk in the shallot, lemon juice, olive oil and chives. Season with salt.
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