Spring Salad with Peas & Frizzled Shallots

May/June 2013

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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.

Spring Salad with Peas & Frizzled Shallots

Makes: 6 servings

Serving Size: about 1 1/3 cups salad & 3 Tbsp. shallots each

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  • 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


  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 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
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Preparation/ Technique

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May/June 2013
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