Tomatoes with Thai Vinaigrette
Ingredients:
| 1 Cup |
Rice Vinegar |
| 1 Cup |
Salad Oil |
| ½ Cup |
Fish Sauce |
| 1 Tbsp + |
Pesto |
| 1 Tsp |
Sambal Chili Paste |
| 2 Tsp |
Ginger (Grated) |
| 1½ -2 Tbsp |
Garlic (Chopped) |
| 1 Tbsp |
Sesame Oil |
| 2 Each (Finely Chopped) |
Green Onions |
| 1 Tsp |
Chili Flakes |
| ½-1 Tsp (To Taste) |
Black Pepper |
| 1 Tbsp (To Taste) |
Salt |
Combine All Of Above And Whisk Together. Let Sit At Least 30 Minutes, Preferably Overnight.
Other Ingredients:
| 3-4 Lbs. (Cut Into Wedges) |
Tomatoes |
| 2 Medium (Fine Julienne) |
Red Onions |
| 8-10 Leaves (Chiffonade) |
Fresh Basil |
Method:
- Combine Tomatoes, Onions, Fresh Basil Together.
- Add Enough Dressing To Coat Tomatoes Evenly.
- Toss Lightly And Arrange In Salad Bowl.
- Garnish With Chiffonade Basil.
Source: Chef Ronald Ng, CCSF
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