Yields 4-6 servings. Check out a full tutorial from Tony on Instagram!
Dumpling Tomato Salad with Chili Oil Vinaigrette
By Tony Scherber
Ingredients
For the Salad:
- 3 lbs of heirloom tomatoes from Nistler Farms
- 1 clove of garlic, grated from Morning Glory Farm and Gardens
- 1/2 cup of basil leaves, torn from Urban Roots
- ¼ cup of spring onion, finely chopped from Mom’s Garden
- 1 TB of toasted sesame seeds
- A pinch of salt + pepper
- 2 TB of Hazelnut Oil from American Hazelnut Company
- 1lb of your favorite dumplings, bibigo pictured
- 3 cups of fresh mixed greens from Burning River Farm
For the Vinaigrette:
- 3 TB of Minnesota 7 Hot Chili Oil from TonzKitchen
- 2 TB of rice wine vinegar
- 2 TB of tamari (or soy sauce)
Instructions
- Cut your tomatoes into wedges and place in a large bowl. Add the grated garlic, basil leaves, spring
onion, and salt + pepper. Toss to combine and set aside. - Make the vinaigrette by combining chili oil, soy sauce and rice wine vinegar. Whisk to combine. Taste
and adjust salt and heat level as needed. - Heat a large skillet over medium-high heat with the hazelnut oil. Add your dumplings and cook until
the bottoms of the dumplings are lightly browned (roughly 2-3 minutes). Immediately add ¼ cup of
water to the pan and cover with a lid. Cook until the water has evaporated (roughly 3-4 minutes). - Remove lid and allow dumplings to brown, turning them on their other sides. Transfer cooked
dumplings to a plate once done. - To serve, combine the tomatoes, vinaigrette, dumplings and sesame seeds in a large bowl. Toss gently
and add the mixed greens. Toss once more and on large plate or in bowls. - Garnish with more sesame seeds, spring onions and enjoy!
