Best Dai Mint And Tomato Salad Recipes

Jeffrey's Dai Mint and Tomato Salad image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 7

1 tablespoon finely chopped garlic
1 teaspoon coarse salt
2 to 3 scallions, trimmed and thinly sliced lengthwise
1 Thai bird chile, finely chopped
5 medium tomatoes, coarsely chopped
1 cup roughly torn tender fresh mint, holy basil, or cilantro leaves (or a combination)
1 tablespoon Jeffrey's Hot Chile Oil Jeffrey's Hot Chile Oil

Steps:

Place garlic and salt in a large mortar. Using the pestle, work to combine. Add scallions and chile, and work to combine. Add tomatoes and mint, and gently pound until tomatoes are slightly crushed and mint is bruised. Transfer to a shallow bowl, and drizzle with oil.

Dai Mint and Tomato Salad image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons minced garlic
1 teaspoon salt, or to taste
Pinch minced chile, such as jalapeno (optional)
1 cup tender mint leaves, coarsely torn
2 to 3 scallions, trimmed, sliced lengthwise into ribbons, and then cut crosswise into 1-inch lengths
5 medium tomatoes, thinly sliced
1 tablespoon Hot Chile Oil, recipe follows
1/2 cup peanut or vegetable oil
3 tablespoons dried red chile flakes

Steps:

Place the garlic and salt in a large mortar and pound together. Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl. Add the fresh chile, if using, the mint, and the scallions and continue to pound or mash to soften and blend. Add the tomatoes and gently pound or mash until borken up a little. Add the chile oil and toss well. Serve the salad mounded in a shallow bowl, with the juices poured over.;
Heat the oil in a wok or skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash yourself, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar and store in a cool place. If you wish, in several days you can strain out the chiles and store them separately or discard them, leaving you with just a gleaming orange spicy-hot oil.

Dai Mint And Tomato Salad Recipe image

Provided by á-170456

Number Of Ingredients 12

HOT CHILE OIL:
2 teaspoons minced garlic
1 teaspoon salt or to taste
1 pinch minced chile, such as jalapeño (optional)
1 cup tender mint leaves coarsely torn
2 scallions - (to 3) trimmed, sliced
lengthwise into ribbons, and then cut
crosswise into 1" lengths
5 medium tomatoes thinly sliced
1 tablespoon Hot Chile Oil (see below)
1/2 cup peanut or vegetable oil
3 tablespoons dried red chile flakes

Steps:

Place the garlic and salt in a large mortar and pound together. Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl. Add the fresh chile, if using, the mint, and the scallions and continue to pound or mash to soften and blend. Add the tomatoes and gently pound or mash until borken up a little. Add the chile oil and toss well. Serve the salad mounded in a shallow bowl, with the juices poured over. For Hot Chile Oil: Heat the oil in a wok or skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash yourself, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar and store in a cool place. If you wish, in several days you can strain out the chiles and store them separately or discard them, leaving you with just a gleaming orange oil. (Makes 1/2 cup) This recipe yields 4 servings.