This simple spring salad recipe combines red leaf lettuce and frisee with fresh peas and crispy fried shallots tossed with a light tarragon-infused vinaigrette dressing. The fried shallots give this salad an out-of-this-world flavor. And compared with store-bought fried onions, they have half the calories and a fraction of the saturated fat and sodium. Source: EatingWell Magazine, May/June 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • Separate shallot slices into rings. Heat oil in a small stainless-steel skillet (or small saucepan) over medium-high heat until shimmering. (To test if your oil is hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add half the shallots and cook, stirring frequently, until browned, 4 to 8 minutes. With the pan off the heat, use a slotted spoon to transfer the shallots to a plate lined with paper towels. Cook the remaining shallots and transfer to the plate. The shallots will get crispier as they cool.

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  • Pour the hot oil into a large, heat-resistant bowl (you should have 1/4 to 1/3 cup); let cool for 10 minutes. Whisk in vinegar, mustard, tarragon, salt and pepper until well combined. Add lettuce, frisee, peas and eggs and toss to combine. Divide among 6 plates. Top each portion with about 3 tablespoons frizzled shallots.

Nutrition Facts

203 calories; 16.3 g total fat; 2.5 g saturated fat; 62 mg cholesterol; 201 mg sodium. 292 mg potassium; 9.4 g carbohydrates; 2.7 g fiber; 2 g sugar; 4.7 g protein; 3679 IU vitamin a iu; 7 mg vitamin c; 86 mcg folate; 52 mg calcium; 1 mg iron; 21 mg magnesium;

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