Tomato Salad with Crispy Shallots
I have to give credit to Fanny Singer the daughter of famed chef, Alice Waters, for this wonderful recipe. Every time I make it for guests, they ask for the recipe. So the last time they insisted I put it on the website. We still have a lot of cherry tomatoes and sunny gold ones on our vines so we are hoping we can enjoy this fresh salad for a few weeks longer. (Note if there is any left, it is great thrown in scramble eggs or tossed with some pasta)
Ciao, Tina
Category : Summer Recipes 2009
INGREDIENTS:
- 3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- ½ cup canola oil (or olive oil)
- 3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry
- Small basil leaves, for garnishing
DIRECTIONS:
- In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes. Whisk in the olive oil and season with salt and pepper.
- Meanwhile, in a medium saucepan, heat the oil until shimmering. Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 2-3 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain and season with salt. Repeat with the remaining sliced shallots.
- Spread the tomatoes on a large platter, season with salt and pepper and drizzle with the vinaigrette. Scatter the fried shallots and basil leaves over the tomatoes and serve.
Make Ahead:
The fried shallots can be kept at room temperature for 2 hours. Salt them just before using. Don’t put them in a plastic bag or they will soften. Just cover them with a paper towel.
Yield: 6 servings