Vietnamese tomato onions salad and dressing
Vietnamese tomato onions salad, with baguette, Thai basil, cilantro, pistachios, crispy shallots. For the dressing: fish and soy sauce, maple syrup or honey, lime zest and juice, mustard, red chili. Love it!
Serves 4
For the dressing
1 tbsp fish sauce or soy sauce
1 top maple syrup or honey zest of 1 lime plus 1 tbsp juice 1 red chilli, sliced (optional)
2 tsp English mustard
¼ tsp freshly ground black pepper
1 tbsp pistachios or peanuts, chopped or blended
For the salad
1 red onion, thinly sliced
400 g (14 oz) various tomatoes, sliced into different-sized pieces
20 cm (8 in) baguette, torn into bite-sized pieces
2-3 Thai basil stalks or coriander (cilantro)
handful of celery leaves
Crispy Shallots (page 206)
Combine the dressing ingredients, mix or shake well together. Set aside. Toss the onions and tomatoes with the dressing. Add the toasted baguette chunks and garnish with Thai basil, celery leaves and crispy shallots.
