A Perfect Summer Salad with Peaches, Basil and Crispy Fried Shallots
This salad, which is essentially an ode to summertime, is made with just a few simple ingredients that all come together so perfectly; sweet, summer peaches, fresh basil, savory fried shallots and tender baby lettuces all tossed together with a just sweet enough balsamic vinaigrette.
This year could be summed up as the year I finally learned how to properly fry shallots and then proceeded to figure out 1 million different ways to incorporate them into recipes. Once you get the technique and timing down (outlined here) they’re actually quite simple to make. The smell alone is worth the extra effort!
I always fry more than I need because, well, I know myself and I know that as soon as they’re out of the hot oil and cool enough to handle I will start to shovel them into my mouth in small handfuls. They’re like shatteringly crisp little chips that taste like caramelized onions – the perfect savory note to balance out the sweet peaches and balsamic vinaigrette.
If you’ve stumbled upon this post out of season but still want try for something similar, sans stone fruit, give this spinach and beet version a try: Warm Spinach Salad with Roasted Beets, Goat Cheese and Crispy Shallots
Ingredients You’ll Need:
Here’s everything you need to make this salad: ripe, delicious peaches, basil tender baby lettuces (I like to get a variety at the farmer’s market; little gems, speckled romaine, butter lettuce etc) shallots, oil for frying, dijon mustard, honey, balsamic vinegar, olive oil.
*See recipe card for additional notes and ingredient substitutions.*
A Note on Peaches: If you can’t find beautiful, ripe, delicious peaches go for nectarines or plums instead, or even cherries! Any stone fruit can be swapped in. Go with whatever is the best quality at the market that day.
Recipe Steps:
Step 1. Fry the Shallots
Place the shallots and oil in a small saucepan over medium heat. Once the oil begins sizzling and bubbling give the shallots a stir. Continue frying and stirring occasionally until golden brown – this could take anywhere from 15-25 minutes. Transfer the shallots to a paper towel-lined tray to cool. Sprinkle with salt. For further information on frying shallots, check out this post: Crispy Fried Shallots (Two Methods). Note: if you want to infuse the salad with even more savory, shallot flavor, strain, reserve and cool 1/4 cup of the frying oil to use in lieu of olive oil the dressing.
Step 2. Make the Dressing
Whisk together the dressing in a large bowl, starting with the dijon mustard, honey and vinegar then slowly stream in the olive oil. Season with salt and pepper. Pro Tip: This dressing can be made well in advance. Double or triple the recipe to have extra dressing on hand for up to two weeks.
Step 3. Toss and Serve
Toss the lettuces, peaches and half the shallots with just enough dressing to lightly coat. Season the salad with salt and pepper. Divide between plates and top with the rest of the fried shallots – serve right away.
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A Perfect Summer Salad with Peaches, Basil and Crispy Fried Shallots
Ingredients
Crispy Shallots:
- 4 large shallots, peeled
- 1 cup neutral oil
Balsamic Dressing:
- 1 tablespoons dijon mustard
- 1 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil - or 1/4 cup strained, cooled, shallot frying oil
Salad:
- 4 heaping cups lettuces leaves, washed and dried - butter lettuce, little gems, speckled romaine, etc
- 8-10 fresh basil leaves
- 2 ripe peaches - halved, pitted and cut into 1/8ths
- salt and pepper
Instructions
- Start by making the crispy shallots: thinly slice the shallots crosswise into rings on a mandoline (they should be about the thickness of a dime). If you don't have a mandoline just use your sharpest knife and aim for even cuts.
- Line a small baking tray or plate with a few layers of paper towel. Combine the sliced shallots and neutral oil in a small saucepan. Place over medium heat and cook gently, stirring occasionally, for about 15-20 minutes (turn down heat if they seem to be coloring too quickly), until they gradually turn golden brown. Using a slotted spoon, transfer the shallots to the prepared tray. (Save the oil for another use.) Sprinkle lightly with salt. They will become crisp as they cool.
- In a large bowl, whisk together the dijon mustard, honey and balsamic vinegar. While whisking begin to slowly steam in the olive oil (or reserved shallot oil if using) whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper.
- Add the lettuce, basil, peaches and half the fried shallots to the bowl with the dressing. Toss to coat. Divide the salad between bowls and top with the remaining crispy shallots and a few turns of freshly cracked black pepper. Serve right away.
Notes
- Peaches: If you can’t find beautiful, ripe, delicious peachestry for nectarines or plums instead, or even cherries! Any stone fruit can be swapped in. Go with whatever is the best quality at the market that day.
- Lettuces: This salad is very adaptable to different types of lettuces. Butter lettuce, little gems, mixed greens or even spinach would all be great.
- Fry the shallots up to three days before: Fried shallots can be stored in an airtight container at room temperature for up to 3 days. If they lose their crisp, refresh them in a 350F oven for 3-5 minutes. Fried-shallot oil can be refrigerated in an airtight container for up to 1 month.
- Make the dressing up to a week ahead: Store in the refrigerator in a glass jar with a tight-fitting lid.
- Wash and dry the lettuces the night before: Wrap in a clean kitchen towel and store in the refrigerator.
