Burmese Tomato Salad w/ Shallots & Peanuts

Name: Burmese Tomato Salad w/ Shallots & Peanuts
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 MEDIUM SHALLOTS, PEELED AND THINLY SLICED INTO ROUNDS, DIVIDED; ¼ CUP GRAPESEED OR OTHER NEUTRAL OIL; 1½ POUNDS FIRM, RIPE TOMATOES, STEMMED, SEEDED AND CUT INTO ½-INCH WEDGES; 1 PINT CHERRY OR GRAPE TOMATOES, HALVED; 3 TABLESPOONS ROASTED PEANUTS, ROUGHLY CHOPPED; 2 SERRANO CHILIES, STEMMED AND SLICED INTO THIN ROUNDS; 2 TEASPOONS TOASTED CHICKPEA FLOUR (OPTIONAL, SEE HEADNOTE); ¼ TEASPOON RED PEPPER FLAKES (OPTIONAL); ½ CUP LIGHTLY PACKED FRESH CILANTRO; 2 TABLESPOONS FISH SAUCE; 1 TEASPOON GRATED LIME ZEST, PLUS 2 TABLESPOONS LIME JUICE; KOSHER SALT AND GROUND BLACK PEPPER

3 steps

Prep:20min

toasted chickpea flour brings its unique earthy, nutty flavor and adds some starchiness; it’s optional in our salad, but it lends a little richness while also helping to tie the elements together. If you wish to include it, toast the flour in a small, dry skillet over medium, stirring, until browned and fragrant, about two minutes, then transfer to a small bowl and cool.

Updated at: Wed, 16 Aug 2023 22:14:54 GMT

Nutrition balance score

Good

Nutrition per serving

Calories230.7 kcal (12%)

Total Fat17.9 g (26%)

Carbs16.1 g (6%)

Sugars9.2 g (10%)

Protein5 g (10%)

Sodium917.4 mg (46%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4SHALLOTS

MEDIUM, PEELED AND THINLY SLICED INTO ROUNDS, DIVIDED

¼ cupgrapeseed oil

or other neutral

1.5 poundstomatoes

firm, ripe, stemmed, seeded and cut into 1/2 - inch wedges

1 pinttomatoes

cherry, or grape, halved

3 TABLESPOONSPEANUTS

ROASTED, ROUGHLY CHOPPED

2SERRANO CHILIES

STEMMED AND SLICED INTO THIN ROUNDS

2 TEASPOONSCHICKPEA FLOUR

TOASTED, OPTIONAL, SEE HEADNOTE

¼ teaspoonred pepper flakes

optional

0.5 CUPFRESH CILANTRO

LIGHTLY PACKED

2 tablespoonsfish sauce

1 TEASPOONLIME ZEST

GRATED TAB

2 LESPOONSLIME JUICE

kosher salt

ground black pepper

Instructions

Step 1

Fill a small bowl with ice water and stir in half the sliced shallots; set aside until ready to use. In a small saucepan over medium-high, combine the oil and remaining shallots. Cook, stirring occasionally and reducing the heat as the shallots begin to color, until light golden brown, 7 to 10 minutes. Drain in a fine-mesh sieve set over a small heatproof bowl. Transfer the fried shallots to a paper towel-lined plate; they will crisp as they cool. Discard the oil or reserve for another use.

Step 2

In a serving bowl, combine both types of tomatoes, the peanuts, chilies, chickpea flour (if using) and pepper flakes (if using). Thoroughly drain the soaked shallots and add to the bowl, along with the cilantro, fish sauce, lime zest and juice and ¼ teaspoon salt. Gently toss. Taste and season with salt and black pepper. Sprinkle with the fried shallots.

Step 3

Don’t forget to seed the large tomatoes. Doing so will prevent the seeds and the jellied juices around them from diluting the flavors of the salad. Also, for best flavor and texture, be sure your tomatoes are room temperature, not chilled.