Star Chef Leah Cohen’s Favorite Tomato Dish
If you ask me, this makes for a perfect accompaniment for a summer picnic
Filipino American chef Leah Cohen specializes in the cuisine of Southeast Asia. She’s written a cookbook called Lemongrass & Lime and also owns two, count ’em, two restaurants in New York: Pig & Khao and its companion location, Piggyback NYC, which sling scrumptious street food like mushroom dan dan noodles and shrimp fried rice. Here’s Leah’s take on a summer salad that spotlights the tomato. —NPH
BURMESE TOMATO SALAD
Servings: 3-4
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Ingredients
For the salad
- 1 lb. fresh tomatoes
- ¼ lb. haricot verts (blanched and cut in half on a bias)
- 1 tsp. salt
- ½ of a small red onion, sliced thin
- 3 tbsp. roasted and unsalted peanuts, chopped
- ¼ cup mint leaves
- ¼ cup cilantro
For the dressing
- ¼ cup freshly squeezed lime juice
- 3 tbsp. garlic oil
- 1 tbsp. fish sauce (Red Boat)
- 1 tsp. sugar
- ½ tsp. chili flakes
Directions
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In a bowl, combine tomatoes and salt and let that marinate for 30 minutes. In the meantime, whisk together all the ingredients for the dressing.
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Add the remaining ingredients for the salad into the bowl of tomatoes and toss with dressing. Serve immediately, or refrigerate for up to 24 hours. (Note: If refrigerating, don’t mix in the peanuts until just before serving.)
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