Kick-Ass Tomato Salad

1. 1

   Toast the pistachios in a dry frying pan on the stove - it won't take long, so don't burn them, and when they're fragrant, take them off the heat, and set them aside to cool.

2. 2

   Put the tomatoes, cilantro, and scallions in a large bowl.

3. 3

   Assemble the dressing by combining all dressing ingredients in a container and whisking until they are emulsified.

4. 4

   Taste the dressing - it will be strong, however the tomatoes will mellow it out, so look for balance - not too sour, hot or mustardy.

5. 5

   Add the cooled pistachios to the tomatoes and then pour the dressing over the top, gently toss to coat everything. This salad is terrific served immediately, but leftovers will only get more flavorful in the refrigerator.

6. 6

   To make your own Ancho Chili Paste - you can get anchos at Latin American markets, they're sold dried. Rehydrate the chilis by pouring boiling water over them. Drain them, remove stems and seeds (if you want it milder) and then whiz them in a food processor, making a chili sauce, relatively mild and smoky. It adds a nice richness to this salad.

* Per serving · 4 servings · Values may vary.