Chile Crisp Salad

Salad

• 2 1/2 pounds tomatoes
• 1 garlic clove (grated)
• 1/2 cup Basil (torn)
• Salt
• Black Pepper
• 1 pound frozen potsticker dumplings
• Oil
• 2 tablespoons store-bought crispy fried shallots (optional)

1. Cut tomatoes into 1 inch cubes and place in a large bowl.
2. Combine garlic, half the basil leaves, 1 teaspoon of salt and a generous pinch of black pepper.
3. Toss to combine and set aside.
4. Cook dumplings according to package instructions.
5. Place the warm dumplings over the tomato salad.
6. Toss very gently with the chile crisp vinaigrette.
7. Top with the crispy fried shallots and remaining basil leaves.

Chile Crisp Vinaigrette

• 3 tablespoons chile crisp (or chile oil)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce, or more to taste

1. Combine chile crisp, rice vinegar, and soy sauce in a small bowl.