Ingredients
17 tablespoons canola oil divided; 1 cup for frying and 1 tablespoon for dressing in the base recipe- 1 large shallot about 5 oz, thinly sliced
- ¼ cup fresh lime juice
- 1 tablespoon light brown sugar
- 2 tablespoons fish sauce
- 1 garlic clove grated
- ½ red Fresno chile thinly sliced; optional
- 3 donut peaches
- 1 7-oz head butter lettuce leaves separated; about 6 cups
- 1 cup fresh mint leaves
- ¼ cup chopped roasted salted peanuts
Instructions
- Put 1 cup oil and the sliced shallot in a small saucepan over medium heat. Cook for about 15 minutes, stirring occasionally, until the shallot is golden. Lift it out with a slotted spoon and drain on a towel-lined plate.
- While the shallot cooks, whisk the lime juice, brown sugar, fish sauce, garlic, remaining tablespoon oil and optional chile until the sugar dissolves.
- Cut the peaches into thin rounds, working around the pits and removing them. Put the slices on a plate, spoon over 3 tablespoons dressing and leave for 5 minutes.
- Arrange lettuce, peaches and mint on a platter. Scatter over the crisp shallots and peanuts, then drizzle with the remaining dressing. Serve immediately.
Notes
The cup of oil is used for frying the shallot; the dressing uses only the separate tablespoon.
Fry the shallots until golden rather than dark brown; they continue to darken slightly after removal.
