SUMMER TOMATO SALAD WITH FRIZZLED SHALLOTS

• porții: 4

Ingrediente

3 medium shallots

Neutral-tasting oil, such as grapeseed or avocado oil

2 tablespoons dark soy sauce

2 teaspoons rice vinegar

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1½ pounds (about 2 pints) small and medium-sized, ripe tomatoes, ideally of various colors and shapes

Generous handful of tender, fresh herbs: basil (any variety), cilantro, chives

Instrucțiuni

Trim off the tips of the shallots and peel them, keeping them whole. Use a mandoline to shave them into paper-thin rings, using the root ends as something of a handle. You can do this with a knife if you're confident, but they need to be uniformly thick in order to fry evenly. In a saucepan or skillet, heat about ¼ inch of the oil over medium heat. To test the tempera- ture, dip in a shallot ring-it should sizzle on contact. If it doesn't, wait another minute or two. Once hot, add the shallots and cook, stirring often, until they release their water, and become reddish brown and crispy. This will happen quickly toward the end, so don't walk away from the pan. Use a slotted spoon to transfer the frizzled shallots to a paper towel-lined plate. Once the oil has cooled, strain it into a tall measuring glass. To make the dressing, measure 2 tablespoons of the shallot oil in a small bowl, and whisk in the soy sauce, rice vinegar, salt, and pepper. Just before serving, cut the tomatoes into bite-sized pieces. I love irregular shapes here, which you can do by slicing on the bias, or chopping into thirds, or incorporating a combination • of rounds and wedges. Arrange the tomatoes over a serving platter and drizzle the dressing over them to taste. Tear and sprinkle the herbs on top, followed by the frizzled shallots, and serve.