Leafy Salad with Crispy Shallots

Difficulty:
1/5

Ease of preparation rating: Easy

Yield: 4 servings

Ingredients:

  • 6 cups mixed salad greens (curly frisee, red leaf, romaine, Bibb, iceberg)
  • ½ cup (120 ml) torn basil leaves
  • 1 cup (240 ml) sliced plums
  • ½ cup (120 ml) finely sliced shallot greens
  • 1 cup (240 ml) crumbled Gorgonzola cheese (substitute: any other blue cheese)

Crispy Shallots

  • Peanut oil, for frying
  • 5 large shallots, sliced into thin rings
  • ½ cup (120 ml) cornstarch
  • Flaked salt

Vinaigrette

  • ¾ cup (180 ml) peanut oil
  • ¼ cup (60 ml) rice wine vinegar
  • 3 tablespoons (45 ml) lemon juice
  • 1 tablespoon (15 ml) lemon zest
  • 2 tablespoons (30 ml) minced shallots
  • Salt and pepper

Method:

For the crispy shallots, add peanut oil to a large skillet and heat on high. Add shallots to a mixing bowl and toss with cornstarch until nicely coated. Add ½ the shallots to the hot oil. Stir and fry until golden and crispy. Carefully remove shallots using a slotted spoon and transfer to a plate lined with paper towel. Repeat with remaining shallots. Season with flaked salt.

For the vinaigrette, add peanut oil, rice wine vinegar, lemon juice, lemon zest, minced shallots, salt, and pepper to a jar or bowl and whisk until combined.

To combine, roughly tear lettuce leaves into bite-sized pieces and add to a large bowl with basil. Drizzle with vinaigrette and toss gently. Transfer salad to a serving dish and top with plums, shallot greens, gorgonzola, and crispy shallots.