Tomato Salad With Crispy Shallots

• 3 large shallots (1/2 pound), sliced crosswise 1/4-inch thick and separated into rings
• 1 small shallot, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper
• 1 cup canola oil
• 3 1/2 pounds assorted ripe tomatoes, sliced
• Small basil leaves, for garnishing

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

shallots, shallot, red wine vinegar, olive oil, salt, canola oil, tomatoes, basil

Taken from www.epicurious.com/recipes/member/views/tomato-salad-with-crispy-shallots-52145501 (may not work)