Dai Mint And Tomato Salad

Recipe Ingredients

2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Salt - or to taste
1		Minced chile, such as jalapeño - (optional)
1 cup	40g / 1.4oz	Tender mint leaves - coarsely torn
2		Scallions - (to 3) - trimmed, sliced
		Lengthwise into ribbons, and then cut
		Crosswise into 1" lengths
5		Tomatoes - thinly sliced (medium)
1 tablespoon	15ml	Hot Chile Oil - (see below)
		Hot Chile Oil
1/2 cup	118ml	Peanut or vegetable oil
3 tablespoons	45ml	Dried red chile flakes

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9638) - from the TV FOOD - NETWORK

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