Crispy Shallot Salad
- Cook & Prep: 25 m
- Serving: 4
Fry the shallots in a generous amount of oil until golden brown.
Immediately transfer to a paper towel.
Store the shallots in a container with the cover slightly ajar, to retain crispiness.
Lightly toss salad ingredients to combine.
Whisk dressing ingredients together separately and drizzle on salad before serving.
Canned artichoke hearts can be used instead of hearts of palm, or both can be used.
Photography: Lisa Monahan
Styling: Chanie Nayman