Crispy Shallot Salad

 

• 

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

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