Crispy Shallot Salad

 

• 

• Cooking and Prep: 25 m
• Serves: 4
• No Allergens

READ MORE

Ingredients (13)

Salad

• 4 shallots, thinly sliced

• oil, for frying

• 1 8-ounce bag shredded Romaine lettuce

• 1-2 radishes, thinly sliced

• 1 avocado, cubed

• 8 ounces Gefen Hearts of Palm, drained

  X

  

  Gefen Hearts of Palm

Dressing

• 1/4 cup Gefen Olive Oil

  X

  

  Gefen Olive Oil

• 2 tablespoons Kedem White Wine Vinegar

  X

  

  Kedem White Wine Vinegar

• 1 tablespoon Tuscanini Balsamic Vinegar

  X

  

  Tuscanini Balsamic Vinegar

• 1 cube Gefen Frozen Garlic

  X

  

  Gefen Frozen Crushed Garlic

• 1/2 teaspoon salt

• 1/2 teaspoon prepared mustard

• pinch black pepper

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare Salad

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.

    

    

Variation:

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

Credits

Photography: Lisa Monahan

Styling: Chanie Nayman