Burmese Tiger Salad
Green tomato salads are a staple of Burmese cuisine, particularly in the lush and mountainous Shan state. This dish highlights the tropical flavor and vibrant colors of Lucky Tiger tomatoes. Look for pineapple vinegar online, or make a batch at home. Assemble just before serving.
For 4 servings
20 ”“ 24 Lucky Tiger tomatoes, sliced and sprinkled with salt
3 T chopped peanuts (use salted or unsalted, but not raw or dry roasted)
1 shallot, sliced into thin rings
1 clove garlic, chopped
4 T vegetable oil
2 T pineapple vinegar (see note)
1 T sesame oil
Juice of one lime
Salt to taste
1 green chili (bird’s eye or similar) (optional)
1. Toast the peanuts: In a dry sauté pan, toast the peanuts gently until fragrant. Watch carefully, so they do not burn. Remove from pan and set aside.
2. Fry the garlic and shallots: In the same pan, add the vegetable oil and turn the heat to medium. Fry the shallots until they color, then add the garlic and cook for a few more minutes until the shallots are brown and the garlic is golden. Take the pan off the stove, allow to cool strain out the shallots and garlic. Reserve the oil.
3. Prepare and dress the salad: Whisk 2 tablespoons of reserved cooking oil with the pineapple vinegar. Pour over tomatoes. Add the reserved garlic and shallots. Drizzle lime juice and sesame oil. Top with toasted peanuts. Add salt to taste.
Option: Add a chopped green chili for a spicy kick.
Serve at room temperature with steamed rice, if you like.
Note: Rice vinegar may be substituted for pineapple vinegar.