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Dumpling Tomato Salad With Chile Crisp Vinaigrette
Ingredients
2 1/2 pounds
ripe tomatoes
1
garlic clove, grated
1/2 cup
basil leaves, torn
1
pound
1 to 2 tablespoons
crispy fried shallots (optional)
3 tablespoons
chile crisp
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
Kosher salt, black pepper
Spices and Seasonings
Neutral oil, such as canola
Dry Goods
Instructions
STEP 1
Place tomatoes in a bowl with garlic, half basil leaves, salt, and pepper. Toss to combine and set aside.
STEP 2
To prepare vinaigrette, combine chile crisp, rice vinegar, and soy sauce. Whisk and taste, add more soy sauce if needed.
STEP 3
Heat a skillet over medium-high heat. Add oil and cook dumplings, flat-side down, until browned. Add water to cover dumplings. Cover and cook until water evaporates.
STEP 4
Serve warm dumplings over tomato salad, drizzle with vinaigrette, and top with crispy shallots and remaining basil. Serve warm or at room temperature.
Nutrition Facts
(per serving)
Calories:
850 calories
Servings:
4 servings
Carbohydrates:
80 g
Fat:
45 g
Fiber:
10 g
Protein:
35 g
Sugar:
8 g
Meal Effort
Preparation:
5 minutes
Cook:
15 minutes
Total:
20 minutes