Delicate shallots add a delightful crunch when lightly fried. Use them to top soups and salads, like this recipe for Bright and Crunchy Salmon. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99,

Martha Stewart Living, March 2022


Credit: Linda Pugliese

Recipe Summary

30 mins
Makes 1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Use a mandoline to thinly slice shallots into rings—they should be just about the thickness of a coin. (The mandoline ensures that the rings are an even thickness and will cook at the same rate; if cutting by hand, try to make them as even as possible and watch for quicker-cooking pieces when you're frying.)

  • Put shallots in a small saucepan and add oil just to cover (this may seem like a lot, but you'll use the shallot oil, too). Cook over medium heat, moving them about occasionally with a fork, until they are deep golden brown, 15 to 18 minutes.

  • Carefully strain oil through a fine-mesh sieve into a heat-safe container; set aside to let cool. Transfer shallots to a paper-towel-lined plate and sprinkle with salt. Shallots will keep for 3 days in an airtight container. Store oil in an airtight container up to 3 weeks.

Cook's Notes

Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99,, by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.