1 cup neutral oil like sunflower oil
1 cup evenly sliced shallots
1 cup very thinly sliced salad turnips
1 bunch of cilantro with stems
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 cup peanuts, well-toasted, then cooled and roughly chopped
1 tablespoon toasted sesame seeds
to serve: herb flowers (garlic chive flowers, chive flowers, etc), optional
Instructions
- Start by making the shallot oil, you can do this up to a few days in advance. Place the oil in a thick-bottomed saucepan or wok, over medium heat. When the oil is hot (a “test” shallot should bubble immediately), dial back the heat to medium, sprinkle in the shallots, and cook slowly until they are deeply golden, 15 – 20 minutes. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp.
- Slice the salad turnips and set aside. Trim any tough stems from the cilantro, and give it a good wash. Dry completely. Just before you’re ready to serve the salad, whisk together the soy sauce, sugar, sea salt, and 1/4 cup of the shallot oil.
- Place the cilantro, peanuts, salad turnips, and sesame seeds in a large bowl. Drizzle half of the soy dressing over, and give a gentle but thorough toss. Add more dressing if you like. The peanuts and salad turnips like to find their way to the bottom, so be sure to scoop them back on top before serving with some of the reserved crisped shallots, and a few herb flowers on top (if you have them).
