Six Citrus Rice Salad

Adapted from “Dandelion and Quince” by Michelle McKenzie (Roost Books; 336 pages; $35). You’ll have more shallot oil than you’ll need for the salad, but save it for another use, such as frying eggs, sauteing vegetables or in a vinaigrette.

Serves 4 to 6

Shallot oil and fried shallots 2 cups grapeseed oil (or other oil with a high smoke point) 3 large shallots, cut lengthwise in 1⁄16-inch slices Salad 4 cups cooked basmati rice, room temperature 1 teaspoon fresh lemon juice 1 teaspoon fresh lime juice 1 teaspoon soy sauce 1 teaspoon fish sauce Pinch of palm sugar 2 garlic cloves, minced with a pinch of salt 1 or 2 chiles de arbol, very thinly sliced (seeds included) Fine sea salt as needed 3 green onions, thinly sliced ½ cup shaved Buddha’s hand, about 1⁄16-inch thick ½ cup shaved kumquats, about 1⁄16-inch thick 1 cup mandarin orange segments 1 cup pomelo segments, torn or cut into 1-inch pieces 1 cup roasted salted peanuts, roughly chopped 1 cup cilantro leaves, roughly chopped 1 cup mint leaves, roughly chopped

To make the shallot oil and fried shallots: Line a sheet pan with paper towels. Set a medium saucepan over moderately high heat. Add enough oil to reach a depth of 2 inches. Heat the oil until it reaches 350 degrees. Add the shallots and give them a stir. Lower the heat slightly; the shallots should still be simmering. Cook, stirring once or twice, until the shallots are a light golden brown, about 10 minutes. Use a slotted spoon to remove them from the oil and transfer to the paper towels to drain. Set aside.

Let the shallot oil cool and strain through a fine-mesh strainer. Set aside ¼ cup of oil for the recipe. The rest can be stored in an airtight container at room temperature for up to 2 weeks.