Mesclun Salad with Fried Shallots and Blue Cheese
Recipe from
Food & Wine
Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owner of Saffron Mediterranean Kitchen in Walla Walla, Washington. Plus, they're delicious with a pungent blue cheese, like the Spanish Valdeon, which Ainsworth says has "a good crumble factor."
Servings:
10
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
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Vegetable oil, for fryingsee savings
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7large shallots, thinly slicedsee savings
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1/4 cupplus 2 tablespoons extra-virgin olive oilsee savings
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3 tablespoonssherry vinegarsee savings
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Salt and freshly ground peppersee savings
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1 poundmesclunsee savings
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1/4 poundblue cheese, such as Valdeon, crumbledsee savings
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Directions
1.
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add half of the sliced shallots and fry over moderate heat, stirring a few times, until they are browned and crisp, about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Fry the remaining sliced shallots.
2.
In a large bowl, whisk the olive oil with the sherry vinegar and season with salt and pepper. Add the mesclun and blue cheese to the bowl and toss. Sprinkle the fried shallots over the mesclun salad and serve right away.
MAKE AHEAD
The fried shallots can be stored in an airtight container overnight.
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