This seasonal salad makes a statement, especially when served with homemade chili oil
Prep Time 50 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Servings 4
Ingredients
WHAT YOU NEED
Chili Oil:
3cupsvegetable oil
6star anise
14 to 6 inch cinnamon stick
3Tbsp.black peppercorns or Sichuan peppercorns
1small ginger piece, halved
2 Tsp.whole cloves
6large garlic cloves, crushed
2large shallots, halved
1 ¼cupsSichuan chili flakes
2Tsp.kosher salt
¼cupcane sugar
½Tsp.MSG
Salad:
2cupsciabatta or sourdough bread, cut into 1-inch pieces
4to 6 medium tomatoes, quartered
1large English cucumber, thinly sliced into rounds
11 large avocado, cubed
Kosher salt and freshly ground black pepper, to taste
½cupchopped chives
Instructions
HOW TO MAKE IT
Make the Chili Oil:
In a large pot, combine vegetable oil, star anise, cinnamon stick, ginger, cloves, garlic, and shallots. Warm over medium heat, bringing it to a gentle simmer. Allow it to cook for 30 to 45 minutes. If the oil's vigor intensifies or the aromatics brown prematurely, lower the heat. Maintain a temperature between 200 and 225 degrees fahrenheit throughout cooking.
While the oil infuses, begin to prepare the remaining components. Mix Sichuan chili flakes, salt, sugar, and MSG in a large heat-proof bowl.
As the oil takes on color and shallots crisp up, remove it from heat. Position a mesh strainer over the bowl and carefully pour the oil onto the dry ingredients. Discard the aromatics and let the chili oil mixture infuse for at least 10 minutes.
Make the Salad:
Set a large pan over medium heat and add 2 tablespoons of chili oil. When the oil shimmers, add in the chopped bread. Toss to coat the bread with oil and cook for 5 to 7 minutes until crispy and golden brown.
Once the croutons are ready, set them aside. Now, assemble the salad. Arrange the quartered tomatoes, sliced cucumber, and cubed avocado on a large platter. Season with salt and pepper. Top with croutons, drizzle a few spoonfuls of chili oil, and garnish with chives.
Notes
The chili crisp will last in your fridge for up to three months, so feel free to pair it with dishes such as eggs, rice, pasta, or proteins.