This is a salad that David Chang (page 80) made in the Green Kitchen. David’s cooking often applies traditional Asian flavorings and methods to the foods of this continent. This salad is similar to a tomato and mozzarella salad, but it is quite different and surprising in its combination of flavors.
Recipe information
Yield
2 servings
Ingredients
Preparation
Combine the soy sauce, sesame oil, vinegar, and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add the dressing and the sesame seeds to the cherry tomatoes and mix together. Arrange the tofu on a plate and spoon over the tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear the leaves into pieces, and scatter over the tomatoes and tofu, then serve.
