Spring Salad with Peas & Frizzled Shallots
From EatingWell: May/June 2013
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.
- 1 1/2 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
- 1/4 teaspoon salt
- 1/4 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
- 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, frisée, peas and eggs and toss to combine. Divide among 6 plates. Top each portion with about 3 tablespoons frizzled shallots.
Per serving: 205 calories; 16 g fat (3 g sat, 11 g mono); 62 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 201 mg sodium; 297 mg potassium.
Nutrition Bonus: Vitamin A (74% daily value), Folate (22% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 1/2 medium-fat meat, 3 fat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Mother's Day
- May/June 2013