Prepare your space and set up a heat-safe bowl with a strainer and a sheet pan with two layers of paper towels.

Place shallots and oil in a heavy-bottomed saucepan or pot over high heat. Shallots should be submerged in the oil and not touch the bottom of the pan. Use chopsticks or tweezers to pull them apart into individual rings. Cook shallot rings until bubbling, about 3–5 minutes. Continue cooking for 6–8 more minutes, until they’re a pale golden color. Quickly remove from the heat and pour shallots into the strainer-lined bowl. Then quickly transfer shallots to the paper towel–lined sheet pan and spread them out evenly. Season shallots with salt before they cool down. Gently pull the top layer of paper towels from beneath the shallots and blot the tops dry.

Fried shallots can be stored in an airtight container at room temperature for up to two months. The remaining fried shallot oil can be refrigerated in an airtight container for up to 1 month and used for your next delicious dressing.