Chicken and Tomato Salad With Sumac and Herbs
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles. After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice. Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom. Kismet makes its own shallot powder with dehydrated shallots, but you could use onion powder instead, or fry up some shallots, garlic or onion, mince them with a chef's knife, and add them to the dressing. Finally, the vinaigrette gets a generous spoonful of sumac for an elegantly tart note. You should use the best-looking herbs and greens at your local greenmarket. If there are several kinds of basil or mint, grab them. This recipe is less a precise formulation than a structure for a dish that you will make your own. If you're tight on time, grill the chicken ahead, even th
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