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Spring Salad with Peas & Frizzled Shallots

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 1½ cups thinly sliced shallots
    • 6 tablespoons extra-virgin olive oil
    • 3 tablespoons white-wine vinegar
    • 1 tablespoon whole-grain mustard
    • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 6 cups torn red leaf lettuce
    • 4 cups torn frisée
    • 1 cup shelled fresh peas or frozen peas (thawed)
    • 2 hard-boiled eggs, shredded or chopped


  • 1 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.
  • 2 Pour the hot oil into a large, heat-resistant bowl (you should have ¼ to ⅓ 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.
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