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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

203.1 calories; protein 4.7g 9% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 2.2g; fat 16.3g 25% DV; saturated fat 2.5g 13% DV; cholesterol 62.2mg 21% DV; vitamin a iu 3679.1IU 74% DV; vitamin c 7.4mg 12% DV; folate 86.4mcg 22% DV; calcium 51.7mg 5% DV; iron 1.5mg 8% DV; magnesium 20.9mg 7% DV; potassium 291.7mg 8% DV; sodium 201.1mg 8% DV; thiamin 0.1mg 14% DV.