Dumpling Tomato Salad with Chile Crisp Vinaigrette
Dumpling Tomato Salad with Chile Crisp Vinaigrette from NYT Cooking Ingredients: For the Salad: 2 ½ pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature) 1 garlic clove, grated ½ cup basil leaves, torn Kosher salt and black pepper 1 pound frozen potsticker dumplings (not thawed) Canola or vegetable […]