Tomato-and-Pineapple Salad with Garlic Chips
- TOTAL TIME: 40 MIN
- SERVINGS: 4 to 6
Roy Choi makes this tomato-and-onion salad as an homage to Hawaiian fruits and vegetables. “One thing many people don’t know about Hawaii is that produce is really expensive there,” he says. “There’s not a lot of [arable] land. When you eat salad in Hawaii, it’s not like it’s from a buffet in Las Vegas—it’s a special moment. A tomato is a big deal: It’s one of hundreds, not thousands.” Here, he thickly slices those tomatoes, tops them with slivers of sweet onion and spoons a pineapple-spiked soy dressing on top.
- 1 tablespoon soy sauce
- 4 ounces fresh pineapple, cut into 1/2-inch pieces (about 2/3 cup)
- 3 tablespoons canola oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 scallion, white and tender green parts only, thinly sliced
- 1/2 tablespoon mirin
- 2 large tomatoes, cored and sliced 1/4 inch thick
- 1/4 small sweet onion, very thinly sliced
- 4 ounces baby arugula
- 1/4 cup Golden Garlic Chips
- In a blender or mini food processor, combine the soy sauce with 2 tablespoons of the pineapple pieces and the canola oil, rice vinegar, sugar, sliced scallion and mirin and puree until smooth.
- Arrange the tomato slices on one half of a large serving platter and scatter the thinly sliced sweet onion over the top of them. Drizzle the vegetables with half of the pineapple–soy dressing. In a large bowl, toss the baby arugula with the remaining pineapple pieces and pineapple-soy dressing. Mound the arugula salad alongside the tomatoes and onions and garnish with the Golden Garlic Chips.
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Congratulations to Mei Lin, winner of Top Chef Season 12.