Vietnamese-Style Tomato Salad with Herbs & Fried Shallots
Instead of opting for the traditional mozzarella-and-basil combination, this salad draws inspiration from Vietnam, with a punchy vinaigrette, whole leaves of mint and cilantro, and a golden crown of irresistible crispy fried shallots.
By Yankee Magazine|Jun 17 2019|
Fresh tomato salads are among the best ways to highlight summer’s most beloved fruit. Instead of opting for the traditional mozzarella-and-basil combination, this salad draws inspiration from Vietnam, with a punchy vinaigrette, whole leaves of mint and cilantro, and a golden crown of irresistible crispy fried shallots.
From “The Jewels of Summer,” July/August 2019
Yield
6 servings
For the dressing
Ingredients
¼ cup fish sauce (such as Three Crabs brand)
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 clove garlic, minced
1 Thai chili, stemmed and minced, or half a serrano pepper, stemmed and minced
Instructions
First, make the dressing: In a small jar with a lid, combine fish sauce, sugar, lime juice, garlic, chili, and ¼ cup warm water. Seal and shake vigorously until the sugar has dissolved. Set aside. (The dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits.)
For the salad
Ingredients
2 cups canola oil
4 shallots, peeled and thinly sliced
4 cups cherry tomatoes, halved
¼ cup chopped mint leaves
¼ cup chopped cilantro leaves
Kosher salt, to taste
Instructions
Next, make the fried shallots: Pour the oil into a 2- or 3-quart heavy-bottom saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set nearby. Fry the shallots, stirring frequently so they cook evenly, until they begin to brown, 6 to 8 minutes. Continue cooking, stirring constantly, until they are crisp and an even golden brown (at this stage they can go from nicely browned to overcooked very quickly, so be vigilant). Use a slotted spoon to transfer the shallots to the paper-lined plate. Let the oil cool, then pour through a fine-mesh sieve into a clean jar. (Do not discard the oil—it’s liquid gold, great for dressings and sautéed or roasted vegetables.) Store in an airtight container at room temperature.
Assemble the salad: Combine the tomatoes and herbs in a serving dish. Drizzle in some dressing and toss gently to coat. Season to taste with salt, if needed. Top with shallots and serve immediately, with any remaining dressing alongside.
