Tomato Salad With Crispy Shallots

1. 1

   In a small bowl, combine the minced shallot with the vinegar and let stand at least 5 minutes. Whisk in the olive oil and season with salt and pepper.

2. 2

   In a medium saucepan, heat the canola oil until shimmering. Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain, and season with salt. Repeat with the remaining shallots.

3. 3

   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.

4. 4

   The fried shallots can be kept at room temperture for 2 hours. Salt them just before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.