Peach and Tomato Crudo
A vibrant salad of heirloom tomatoes and stone fruits paired with a sweet-savory vinaigrette and spicy gochugaru chili oil, balancing umami, and acidity.
Ingredients
Slice your tomatoes and stone fruit, and leave the cut side up on a plate. Generously sprinkle salt over the tomatoes, and sugar over the stone fruit. Grab a few slices of stone fruit and one slice of tomato, and add to a small bowl. Let sit for 10-15 minutes.
Once the salt/sugar is no longer visible and the fruit is glistening and juicy, mash up the few pieces you set into the bowl until you have a juicy, pulpy mixture. Strain into another small bowl so you are left with just fruit liquid. To that, add the fish sauce, vinegar, neutral algae oil, honey, and salt and pepper to taste.
Optionally, gently brush the cut fruit with a bit of neutral algae oil for maximum shine. Transfer the cut fruit to a plate, artfully arranging them in an overlapping pattern. Spoon the vinaigrette over the fruit, followed by a generous drizzle of chili oil, and some fresh chives.
