Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing peaches, pickled serranos and crisp tofu together with a zippy ginger-lime dressing.
Slideshow: Summer Salad Recipes
2 serrano chiles, thinly sliced
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt, plus more for seasoning
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon minced fresh ginger
1 teaspoon Dijon mustard
1/2 cup plus 3 tablespoons canola oil
6 ounces extra-firm tofu, drained well and cubed
2 heirloom tomatoes, sliced
2 peaches, cut into wedges
1 cup arugula or mizuna
1/2 cup basil leaves
How to Make It
Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar and 1/2 teaspoon of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.
Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 tablespoons of the oil.
In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Season with salt.
Juicy Pinot Noir–based rosé.
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