This is a salad that David Chang (page 80) made in the Green Kitchen. David’s cooking often applies traditional Asian flavorings and methods to the foods of this continent. This salad is similar to a tomato and mozzarella salad, but it is quite different and surprising in its combination of flavors.

Ingredients

　　2 teaspoons soy sauce

　　A few drops of toasted sesame oil

　　A dash of sherry vinegar

　　1 to 2 tablespoons olive oil

　　Sea salt

　　Fresh-ground black pepper

　　1 teaspoon sesame seeds

　　1 cup ripe cherry tomatoes, halved

　　2 slices very fresh tofu or yuba (tofu skin), 1/2 inch thick and about 2 by 4 inches

　　Shiso leaves

　　Combine the soy sauce, sesame oil, vinegar, and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add the dressing and the sesame seeds to the cherry tomatoes and mix together. Arrange the tofu on a plate and spoon over the tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear the leaves into pieces, and scatter over the tomatoes and tofu, then serve.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.