Yum Khai Dao (Fried Egg Salad)

Dressing

Step 1

Whisk¼ cup fresh lime juice,2 Tbsp. fish sauce,2 Tbsp. chopped cilantro,2 Tbsp. finely grated garlic (8–12 cloves),1 Tbsp. plus 1½ tsp. sugar, and1 tsp. finely chopped red Thai chile (1–2 chiles)in a small bowl until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup).

Do Ahead:Dressing can be made 1 day ahead. Keep chilled.

Salad and assembly

Step 2

Pourvegetable oilinto a large high-sided skillet to come about ¼" up sides (2–3 cups, depending on the size of your pan) and heat over high until hot. Crack 2 or 3 of6 large eggsinto pan one at a time, taking care to not let them touch, and fry, using a spatula to dislodge any egg that is sticking to the bottom, until whites are crisped and cooked through but yolks are still runny, 1–2 minutes. Using a slotted spoon, transfer eggs to a large plate or baking sheet. Season withkosher saltandfreshly ground white pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside.

Step 3

Gently toss2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced,2 medium shallots, thinly sliced, and1 cup halved cherry tomatoesin a medium bowl to combine. Tear celery leaves if large (don’t use more than ⅓ cup) and add to bowl along with about half of reserved dressing. Toss until evenly coated. Taste salad and season with more salt if needed.

Step 4

Spread half of remaining dressing over a platter in a thin layer. Arrange reserved fried eggs on top and spoon salad over. Drizzle remaining dressing on top, then scatter¹⁄₃ cup (lightly packed) cilantro leaves with tender stemsover and season with more white pepper.