I’m hoping our run of bad eats is over. This salad was a refreshing treat! Plus healthy to boot!
Farmers Market Salad with Fried Shallot
Recipe from Epicurious, with adjustments.
1/2 pound shallots (we used more like 2 shallots)
1 1/2 cups vegetable oil for frying (ok more like 1/2 cup)
6 ounces of whatever green leaf you like best (we used red romaine and baby spinach)
1 tablespoon white-wine vinegar
sea salt to taste
Cut shallots into 1/8-inch-thick slices. Don’t cry.
In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden. (The recipe says 15-20 minutes. Our shallots burned after 5. Don’t let them burn, or they will be extremely bitter. Better to undercook them than overcook them!)
With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. (Don’t forget to save the oil!! That’s the best part of this salad!)
To make candied pecans, toss about 1/2 stick of butter and 1/2 cup of sugar into a small saucepan, along with a pinch of salt, some cinnamon, and a dash of ground ginger. Add pecans and stir until melted. Pour onto foil and let cool. Delicious!
Just before serving, in a large bowl toss together greens, reserved oil, vinegar, and sea salt. Sprinkle shallots and pecans over salad.