Dumpling Tomato Salad with Chile Crisp Vinaigrette

cooking.nytimes.com

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

This was….weird. It didn’t showcase the tomatoes or the dumplings, they just sort of cancelled each other out and it was quite bland. Granted I only made ⅓ of the chili crisp vinaigrette as I didn’t want to blow our heads off.

subheading: FOR THE SALAD:

2½ pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)

1 garlic clove, grated

½ cup basil leaves, torn

Kosher salt (such as Diamond Crystal brand) and black pepper

1 pound frozen potsticker dumplings (not thawed)

Neutral oil, such as canola or vegetable

1 to 2 tablespoons store-bought crispy fried shallots (optional)

subheading: FOR THE CHILE CRISP VINAIGRETTE:

3 tablespoons chile crisp (or chile oil)

2 tablespoons rice vinegar

1 tablespoon soy sauce, or more to taste

Directions at cooking.nytimes.com

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