perilla

Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they’re unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don’t be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you’re looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.

Herby Tomato Salad With Tamarind-Maple Dressing

tomatoes,

Kosher salt and black pepper

cilantro, leaves

basil

perilla, shiso or mint leaves, finely chopped

scallions, finely sliced

neutral oil,

shallots, sliced into 1/16-inch-thick rounds

Sea salt

tamarind concentrate

maple syrup

sesame oil

rice wine vinegar

ginger,

garlic clove, grated

red-pepper flakes

sea salt

Start the salad: Cut the tomatoes into different shapes — this creates different textures and visual interest — and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.

Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.

Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don’t let the shallots brown too much, as they will continue to cook after you take them out of the oil.)

Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.

Prepare the dressing: Whisk together all the ingredients.

Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)

Make an easy and popular Korean side dish:  Marinated Perilla Leaves or Kkaennip!  Fragrant perilla leaves are soaked in a simple yet vibrant dressing.  So fresh and herbal!  So exciting and flavorful! A great side dish with any meal. Make sure to serve with rice for maximum enjoyment.

Korean Marinated Perilla Leaves (Kkaennip)

perilla leaves

soy sauce

Tbsp Gochukaru (*add 2 Tbsp for a spicier flavor)

Tbsp sugar

Tbsp vinegar (*rice vinegar, apple vinegar,

green onion,

garlic,

Wash leaves. Add perilla leaves to a large bowl. Wash in cold water to remove dirt and debris. Drain and stack perilla leaves on top of each other.  Holding the stems, shake the perilla leaves to remove excess water.  Set aside in a colander.

Make soy sauce marinade.  In a medium-sized bowl, add soy sauce, vinegar, gochukaru, sugar, green onion, and garlic. Stir briefly to combine.

Dip perilla.  Taking two perilla leaves at a time, dip each side into the marinade.  Transfer the dipped leaves to a tupperware container.  Continue to dip the leaves, two at a time, and add to the glass container.  Make a neat stack with the stems pointing in the same general direction. When all the leaves are dipped, scrape the last of the marinade on top of the finished leaves.

Store.  Transfer to the fridge, tightly sealed, where it will keep for 1-2 weeks.  For best results, marinate overnight in the fridge or at minimum, for 2-3 hours.  It can be eaten immediately but the flavor won&#39;t be as strong.

Serve.  Serve with a bowl of rice and various other Korean side dishes.  Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1718407700/gac2x2v1aodiqd1cspw5.mp4

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Herby Tomato Salad With Tamarind-Ma...

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Top 2 perilla recipes from across the web

The most viewed perilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Herby Tomato Salad With Tamarind-Ma...

Korean Marinated Perilla Leaves (Kk...

The most viewed perilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine