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Tomato Salad with Peanuts, Coconut and Nuoc Cham Vinaigrette
Recipe adapted from Eating House, Giorgio Rapicavoli, Coral Gables, FL
Yield: Serves 4
Cook Time: n/a (2 hour freezing time)
Frozen coconut milk
1 cup granulated sugar
1 cup coconut milk
Pinch kosher salt
1 tablespoon low-sodium soy sauce
Zest and juice of ½ small lime
1 tablespoon rice vinegar
½ tablespoon fish sauce
1½ teaspoons light brown sugar
1 small garlic clove, finely chopped
½ teaspoon finely grated ginger (from about a ?-inch piece)
? cup peanut oil
2 medium heirloom tomatoes, at room temperature and coarsely chopped
¼ cup roasted peanuts, finely chopped
4 sprigs fresh basil
4 sprigs fresh cilantro
4 sprigs fresh mint
1 teaspoon flaky sea salt
1. Make the frozen coconut milk: In a jar, combine 1 cup water and the sugar. Cover with a tight-fitting lid and shake until the sugar dissolves and becomes simple syrup (or bring 1 cup water and the sugar to a simmer in a small saucepan, stirring until dissolved; cool the simple syrup before using). In a medium bowl, combine the coconut milk, 2 tablespoons of the simple syrup and the salt and pour into a large, shallow baking sheet (such as a quarter-sheet pan). Place in the freezer for 2 hours, raking the mixture with a fork every 30 minutes, until shards of coconut ice form.
2. Make the vinaigrette: In a blender, combine the soy sauce, lime zest and juice, rice vinegar, fish sauce, brown sugar, garlic and ginger. Turn the blender on medium-low and slowly drizzle in the peanut oil until the dressing is thick and emulsified. Season with salt.
3. Assemble the salad: On 4 plates, arrange the tomatoes evenly in a straight line. Sprinkle the tomatoes with the chopped peanuts, then drizzle with the vinaigrette. Arrange the basil, cilantro and mint on top and sprinkle with the sea salt. Right before serving, top the tomatoes with the frozen coconut milk. Serve immediately. Calories Per Serving: 538; Sodium: 1057 mg; Total Carbohydrate: 58 g; Fiber: 2 g; Fat: 35 g
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