Tomato and Salted Duck Egg Salad

Name: Tomato and Salted Duck Egg Salad
Ingredients: 4 large heirloom tomatoes (3 to 4 pounds), cored and chopped; ½ teaspoon salt; 2 salted duck eggs , peeled and cut into wedges; ½ small red onion or 1 shallot, minced; 2 tablespoons rice vinegar or sugarcane vinegar; 2 tablespoons chopped garlic chives or 1 tablespoon chopped scallions; 2 teaspoons chopped fresh cilantro

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Cookbook

Memories of Philippine Kitchens: Stories and Recipes from Far and Near

Published by Stewart, Tabori & Chang

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This image courtesy of Neal Oshima

This is the classic Filipino salad--it is eaten on a daily basis and is also served at parties. It is a perfect accompaniment to fried fish and pork dishes. The strong flavor of the salted duck eggs contrasts with fresh, juicy tomatoes and savory red onion.

NotesSalted duck eggs are found in many Chinese and Thai stores in Chinatowns. If salted duck eggs are not available, hard-boiled chicken eggs can be used as a substitute.

Serves4

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Coursecold appetizer

Dietary Considerationgluten-free, low carb, vegetarian

Taste and Textureherby, salty, savory

Type of Dishfirst course salad

Ingredients

4 large heirloom tomatoes (3 to 4 pounds), cored and chopped
½ teaspoon salt
2 salted duck eggs, peeled and cut into wedges
½ small red onion or 1 shallot, minced
2 tablespoons rice vinegar or sugarcane vinegar
2 tablespoons chopped garlic chives or 1 tablespoon chopped scallions
2 teaspoons chopped fresh cilantro

Instructions

Place the tomatoes in a large bowl and sprinkle them with the salt.
Add the duck eggs, red onion, and vinegar, and toss together to combine.
Taste and add more salt and vinegar, if needed.
Sprinkle the chopped chives and cilantro over the salad and serve at room temperature.