Summer Squash Salad With Crispy Shallots

• 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

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

shallots, vegetable oil, mixed small, kosher salt, lime zest, lime juice, brown sugar, fish sauce, garlic, fresh ginger, cilantro

Taken from www.myrecipes.com/recipe/summer-squash-salad-crispy-shallots (may not work)