Tomato Salad with Crispy Shallots
When Fanny Singer makes this salad, she remembers her mom, Alice Waters, taking her to spend the Japanese New Year with the Chinos, a San Diego farm family that has been growing heirloom tomatoes for Berkeley's Chez Panisse forever. Fanny's twist on the restaurant recipe is to add shallots treated two ways: marinated in vinegar and fried to make a rich, salty garnish.Plus: More Vegetable Recipes and Tips
September 2003