This salad is delicious and everyone who eats it raves about it. I am not sure about the individual who thought the shallots were bad in it; I love shallots and I have never had anyone comment about overpowering flavor of shallots. I will say, though, that after the first time I made it I have never included the hearts of palm. I don't personally see the appeal of them, and they are quite expensive. Furthermore, they come canned, while the rest of the salad is fresh. Leftovers are still good the next day, but after that it is too wilted, naturally, so if you think you might not eat all of it at one sitting I would only dress the portion you plan to eat. I have served this at pot lucks and at Thanksgiving dinner and it is always a favorite.
Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
4 Reviews for Red & White Salad
Great recipe and fun salad to add to winter repetoire. Added craisins and red cabbage for extra flavor and crunch. Doubled vinaigrette and used T light mayo to mellow vinegar, but used only 1/4 shallots called for. Also added handful of rendered pancetta to add some depth.
This is the go-to salad for every Christmas meal since 2008 when the recipe first came out. My sister-in-law and I both love it and make it every year. I disagree with another reviewer about the shallots in the dressing - I happen to like the flavor and don't find it overwhelming. If you're worried, though, there are commercial champagne vinegrettes out there that could be used instead - but why? when you could make your own?
Champagne Vinaigrette has WAY too much shallots.... definitely cut this by 75%. Horrible after taste, otherwise this probably would have been a good recipe.