Baby Summer Squash Salad with Crispy Shallots


1 1/2 cups thinly sliced large shallots (3 large)
1/4 cup vegetable oil
1 1/2 lbs. mixed 4” baby zucchini, 2” sunburst and pattypan squash
1 1/2 tsp kosher salt
1/2 tsp lime zest
3 to 4 tbsp. zest and juice, divided
1 tbsp. packed light brown sugar
1 tbsp. Thai or Vietnamese fish sauce
1 garlic clove, minced
1/4 tsp minced fresh ginger
1/4 cup coarsely chopped cilantro


Cook shallots with oil in a 10-in. frying pan over medium heat, stirring occasionally, until deep golden brown, 10 to 20 minutes; reduce heat if they start to brown unevenly. Lift shallots from oil with a slotted spoon and drain on paper towels. Set oil aside.

Meanwhile, slice zucchini into 1/4-in. rounds and quarter sunburst and pattypans. Put squash in a colander, sprinkle with salt, and gently toss to coat. Set aside 30 minutes to drain.

Stir lime zest and 3 tbsp. juice, the brown sugar, fish sauce, garlic, and ginger together in a medium bowl until sugar dissolves.

Blot squash dry between layers of paper towels. Add squash and cilantro to bowl with lime juice mixture and toss to coat; taste and add remaining 1 tbsp. lime juice if desired. Transfer to a shallow serving dish and top with shallots. Drizzle reserved oil over salad.


SOURCE: Sunset Magazine