Cucumber with Chinese Red Vinegar and Shallots

Ingredients

• 3 large shallots, thinly sliced (about 1 1/2 cups)
• 1/2 cup neutral cooking oil (such as sunflower, canola, or vegetable)
• 2 English cucumbers or 2 (8-ounce) celtuce stalks
• 2 teaspoons kosher salt
• 1/3 cup Chinese red vinegar

Steps

1. Bring shallots and oil to a gentle boil in a medium saucepan over medium; cook, stirring constantly, about 4 minutes. Increase heat to high; cook, stirring constantly and scraping bottom of pan to prevent burning, until shallots are light golden brown, 10 to 12 minutes. Remove from heat; quickly pour mixture through a fine wire-mesh strainer placed over a medium-size heatproof bowl. Transfer fried shallots, in an even layer, to a paper towel–lined plate. Let oil and shallots stand at room temperature until fully cooled, about 20 minutes. Once fully cooled, stir shallots back into oil, and set aside.
2. Peel cucumbers, halve lengthwise, and remove seeds; cut diagonally into bite-size pieces. (If using celtuce, trim celtuce of its woody skin to reveal the tender green inner stalk. Cut diagonally into bite-size pieces, and proceed with recipe as directed.) Toss with salt in a large bowl; let stand, undisturbed, for 10 minutes.
3. Drain cucumber well, discarding any liquid; place on a rimmed platter with a lip. Pour vinegar over cucumber; spoon some shallot oil over top, allowing fried shallot pieces to sit on top of cucumber and oil to split vinegar on bottom of platter. Serve immediately.