Farmers Market Green Salad With Fried Shallots Recipes

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FARMERS MARKET GREENS



Farmers Market Greens image

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Time 10m

Yield Makes 6 servings

Number Of Ingredients 7

1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

Steps:

  • Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS



Farmers Market Green Salad with Fried Shallots image

Categories     Salad     Leafy Green     Appetizer     Fry     Quick & Easy     Summer     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ouncesmizuna and tatsoi (mixed; about 6 cups loosely packed)
1/3 cup radish sprouts
1 tablespoon white-wine vinegar
sea salt to taste

Steps:

  • Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
  • Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.

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