Recipe by Chanie Nayman

Crispy Shallot Salad

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Crispy Shallot Salad
Parve Parve
Medium Medium
4 Servings
Allergens

No Allergens specified

25 Minutes
Diets
- Vegan - Gluten Free - Low Carb - No Refined Sugar - Vegetarian - Pescatarian

Ingredients

Salad

  • 4 shallots, thinly sliced

  • oil, for frying

  • 1 8-ounce bag shredded Romaine lettuce

  • 1-2 radishes, thinly sliced

Dressing

  • 1/2 teaspoon salt

  • 1/2 teaspoon prepared mustard

  • pinch black pepper

Directions

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

Recipe tags

caramelized onions carmelized onions Chanie Nayman colorful fresh greens gluten free onions sauteed onions Shabbos shallots Succos Succot Sukkos
Crispy Shallot Salad

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