Give in-season peaches the savory treatment in this refreshing and flavorful salad.
To make this salad veggie-friendly, shop for vegetarian fish sauce.
Ingredients
1cupplus 1 Tbsp.
Photo: Heami Lee
canola oil, divided
1largeshallot (about 5 oz.
12red Fresno chile, thinly sliced (about 1 Tbsp.
), optional
3donut peaches
17-oz.
Cook, stirring occasionally, until shallot is golden brown, about 15 minutes.
Using a slotted spoon, transfer shallot to a towel-lined plate.
Slice peaches into thin rounds; start at the bottom and cut around pit to remove.
Place slices on a plate and top with 3 tablespoons lime juice mixture.
Let stand for 5 minutes.
Layer lettuce leaves, peach slices, and mint on a platter.
Sprinkle with fried shallots and peanuts.
Drizzle with remaining lime juice mixture.
