Crispy Shallot Salad
Recipe By Chanie Nayman
- Cook & Prep: 25 m
- Serving: 4
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No Allergens
Ingredients (13)
Salad
Dressing
Start Cooking
Prepare Salad
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Fry the shallots in a generous amount of oil until golden brown.
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Immediately transfer to a paper towel.
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Store the shallots in a container with the cover slightly ajar, to retain crispiness.
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Lightly toss salad ingredients to combine.
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Whisk dressing ingredients together separately and drizzle on salad before serving.
Variation:
Canned artichoke hearts can be used instead of hearts of palm, or both can be used.
Credits
Photography: Lisa Monahan
Styling: Chanie Nayman
