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Best Burmese Tomato Salad with Shallots and Peanuts
Ingredients
  • 4 MEDIUM SHALLOTS, PEELED AND THINLY SLICED INTO ROUNDS, DIVIDED
  • ¼ CUP GRAPESEED OR OTHER NEUTRAL OIL
  • 1½ POUNDS FIRM, RIPE TOMATOES, STEMMED, SEEDED AND CUT INTO ½-INCH WEDGES
  • 1 PINT CHERRY OR GRAPE TOMATOES, HALVED
  • 3 TABLESPOONS ROASTED PEANUTS, ROUGHLY CHOPPED
  • 2 SERRANO CHILIES, STEMMED AND SLICED INTO THIN ROUNDS
  • 2 TEASPOONS TOASTED CHICKPEA FLOUR (OPTIONAL, SEE HEADNOTE)
  • ¼ TEASPOON RED PEPPER FLAKES (OPTIONAL)
  • ½ CUP LIGHTLY PACKED FRESH CILANTRO
  • 2 TABLESPOONS FISH SAUCE
  • 1 TEASPOON GRATED LIME ZEST, PLUS 2 TABLESPOONS LIME JUICE
  • KOSHER SALT AND GROUND BLACK PEPPER
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