Joshua Roland, chef, F15teen
September/October 2008
- 10 ounces cherry tomatoes, washed and halved
- 4 1/2 ounces shallots, peeled and sliced thin
- 2 teaspoons salt
- 3 ounces red wine vinegar
- 2 ounces olive oil
- 1 small Thai chili, washed and minced
Combine all ingredients and mix well. This should be eaten between 15 minutes and 1 hour of preparing, so mix this and then prepare the salmon and corn.
