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Parve
Medium
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
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
1/4 cup Gefen Olive Oil
2 tablespoons Kedem White Wine Vinegar
1 tablespoon Tuscanini Balsamic Vinegar
1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/2 teaspoon prepared mustard
pinch black pepper
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.
Photography: Lisa Monahan Styling: Chanie Nayman
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