Cucumber Salad With Caramelized Shallots And Herbs

Name: Cucumber Salad With Caramelized Shallots And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large shallots, sliced crosswise into 1/4-in.-thick rings to yield 1 cup, plus 1 tbsp. minced shallot; 2 cups vegetable oil, for frying; 1 tablespoon Champagne vinegar; 1 tablespoon rice vinegar; 2 teaspoons sugar; About 2 tbsp. lemon juice; About 1/4 tsp. kosher salt; About 1/2 tsp. coarsely ground pepper; 1 1/2 English cucumbers; 1 cup halved cherry tomatoes; 2 tablespoons roughly chopped fresh mint; 2 tablespoons roughly chopped Thai basil* (optional); 1 tablespoon roughly chopped red or green shiso* (optional); 1 tablespoon finely diced cu kieu (Vietnamese pickled leeks)* or mild cucumber pickles, such as cornichons or Claussen dill

Servings: persons

3 large shallots, sliced crosswise into 1/4-in.-thick rings to yield 1 cup, plus 1 tbsp. minced shallot
2 cups vegetable oil, for frying
1 tablespoon Champagne vinegar
1 tablespoon rice vinegar
2 teaspoons sugar
About 2 tbsp. lemon juice
About 1/4 tsp. kosher salt
About 1/2 tsp. coarsely ground pepper
1 1/2 English cucumbers
1 cup halved cherry tomatoes
2 tablespoons roughly chopped fresh mint
2 tablespoons roughly chopped Thai basil* (optional)
1 tablespoon roughly chopped red or green shiso* (optional)
1 tablespoon finely diced cu kieu (Vietnamese pickled leeks)* or mild cucumber pickles, such as cornichons or Claussen dill

1
Toss shallot slices to separate them into rings. Have ready a slotted spoon and a double layer of paper towels. Heat oil to 275u00b0 in a small, deep heavy saucepan and drop in shallot rings.
2
Cook shallots, stirring often, until they turn a uniform light brown--this will take about 8 to 12 minutes. Turn off the heat when they look almost done so they don't burn. Lift shallots from oil with slotted spoon and drain on paper towels. Reserve 2 tsp. shallot oil for vinaigrette and let cool. Save the rest for stir fries and any salad dressings.
3
Make vinaigrette: Whisk vinegars, sugar, lemon juice, 1/4 tsp. salt, and 1/2 tsp. pepper together in a large bowl until salt and sugar dissolve. Add reserved shallot oil and the minced shallots and whisk well to blend. Season to taste with more salt, pepper, and lemon juice.
4
Slice cucumbers into 1/4-in. slices with a knife or on a mandoline. Toss cucumbers and tomatoes with vinaigrette. Add mint, Thai basil, and shiso if using.
5
Arrange salad on a platter and top with pickled leeks and fried shallots.
6
Make ahead: Fried shallots, up to 2 days, stored airtight at room temperature.
7
*Thai basil has narrow leaves, a purplish stem, and an anisey scent. Shiso, a beautiful notch-edged red or green herb, lends delicious fragrance to a dish (it's often served with sushi); the red is more pungent. Vietnamese pickled leeks are crunchy and mildly spicy-sweet. Find all at Asian markets.

1091

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large shallots, sliced crosswise into 1/4-in.-thick rings to yield 1 cup, plus 1 tbsp. minced shallot, 2 cups vegetable oil, for frying, 1 tablespoon Champagne vinegar, 1 tablespoon rice vinegar, and more.

Yes, Cucumber Salad With Caramelized Shallots And Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!