Recipe courtesy of Jeffrey Alford and Naomi Duguid
Show: Cooking Live
Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings

Ingredients

HOT CHILE OIL:

Directions

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.;

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 spicy-hot oil.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Quick Salad

Recipe courtesy of Rachael Ray

Tricolor Bean Salad

Recipe courtesy of Food Network Kitchen

Yellow Tomato Salad

Recipe courtesy of Cheryl Smith

Heirloom Tomato Salad

Recipe courtesy of Gourmet Magazine

Thai Basil-Tomato Salad

Recipe courtesy of Ming Tsai

Summer Mediterranean Sardine Salad

Recipe courtesy of Tyler Florence

Thai Basil-Tomato Salad

Recipe courtesy of Ming Tsai

Tomato "Carpaccio" with Arugula and Herb Salad

Recipe courtesy of Michael Chiarello

Mini Cheeseburger Salad with Yellow Mustard Vinaigrette

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories