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.
Servings: 4
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
Ingredient Notes and Substitutions:
Want to prep this recipe in advance? Here's how:
- 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.