Crispy Shallot Salad

Directions

1. Fry the shallots in a generous amount of oil until golden brown.

2. Immediately transfer to a paper towel.

3. Store the shallots in a container with the cover slightly ajar, to retain crispiness.

4. Lightly toss salad ingredients to combine.

5. Whisk dressing ingredients together separately and drizzle on salad before serving.

Variations:

Canned artichoke hearts can be used instead of hearts of palm, or both can be used.

Photography: Lisa Monahan

Styling: Chanie Nayman

Caramelized onions Carmelized onions Chanie Nayman Colorful Fresh greens Gluten free Onions Sauteed onions Shabbos Shallots Succos Succot Sukkos