Heirloom Tomato and Salted Egg Salad
- 4 cups chopped heirloom tomatoes
- 2 salted dug eggs, chopped
- Scallions, chopped
- For the dressing:
- ¼ cup cane vinegar
- 2 tablespoons minced shallot
- 1 tablespoon of soy sauce
- Freshly ground pepper to taste
- Place all ingredients for dressing into a bowl and whisk to combine.
- Place the heirloom tomatoes in a large serving bowl, top with the dressing and toss. Top with the egg and gently toss.
- Top with chopped scallions and serve.
Cane vinegar can be found at your local Asian supermarket. If you cannot find, you can substitute with white wine vinegar or champagne vinegar.
Recipe by Six Snippets at https://www.sixsnippets.com/heirloom-tomato-and-salted-egg-salad/
3.5.3251