Summer Squash Salad with Crispy Shallots

This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn’t get watered down. If you have zucchini blossoms, tear a few into strips and add them as well.

How to Make It

1

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.

2

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

3

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

4

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

5

Serves 4 (makes 5 cups)

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