Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Burmese Tomato Salad with Shallots and Peanuts
Burmese tomato salad is a bold, bright toss of complementary colors and shapes with lively, vibrant flavors to match its appearance. Its tastes are sweet, salty, tangy, nutty, herbal and spicy—and the dish is a fantastic way to use garden-ripe tomatoes. Our version of the salad is an adaptation of a recipe from “The Rangoon Sisters” by London-based supper-club hosts and authors Amy Chung and Emily Chung. In numerous Burmese dishes, toasted chickpea flour brings its unique earthy, nutty flavor and adds some starchiness; it’s optional in our salad, but it lends a little richness while also helping to tie the elements together. If you wish to include it, toast the flour in a small, dry skillet over medium, stirring, until browned and fragrant, about two minutes, then transfer to a small bowl and cool. We use a mix of round tomatoes and cherry (or grape) tomatoes for varied shapes and textures.
medium shallots, peeled and thinly sliced into rounds, divided
cup grapeseed or other neutral oil