Photo: Eva Kolenko; Styling: Karen Shinto

YieldsServes 4 (makes 5 cups)
AuthorJulia Lee

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

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Ingredients

 1 1/2 cups thinly sliced shallots (3 large)
 1/4 cup vegetable oil
 1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide)
 1 1/2 teaspoons kosher salt
 1/2 teaspoon lime zest
 3 to 4 tbsp. lime juice, divided
 1 tablespoon packed light brown sugar
 1 tablespoon Thai or Vietnamese fish sauce
 1 garlic clove, minced
 1/4 teaspoon minced fresh ginger
 1/4 cup coarsely chopped cilantro

Directions

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Summer Squash Salad with Crispy Shallots