Crispy Shallot Salad

Chanie Nayman Recipe By
  • Cook & Prep: 25 m
  • Serving: 4
  • No Allergens

Ingredients (13)

Salad

Dressing

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

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