FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS
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
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.
GREEN SALAD WITH SHALLOT DRESSING
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Boil 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Pour over 1 thinly sliced shallot; cool. Whisk in 1 teaspoon dijon mustard and 1/3 cup olive oil. Toss 10 cups mixed greens with dressing to taste and season with salt and pepper. (Refrigerate leftover dressing for up to 3 days.)
GREEN SALAD WITH PICKLED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet. Bake until toasted, 6 to 7 minutes. Let cool.
- Make the pickled shallot: Combine the vinegar, honey and 3/4 teaspoon salt in a small microwave-safe bowl. Microwave until hot, about 30 seconds. Add the shallot and let sit 15 to 20 minutes.
- Combine the lettuces and radicchio in a large bowl. Remove the shallot from the pickling liquid and add to the salad along with the toasted walnuts. Whisk the sour cream, olive oil and mustard into the pickling liquid; season with pepper. Drizzle over the salad, season with salt and pepper and toss.
GREEK FARMERS GREEN SALAD
A simple cos lettuce salad, tossed with dill and toasted pine nuts. Serves 4- 6 people. For a gluten free diet- check the vinegar is GF.
Provided by Jubes
Categories Greek
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To toast the pine nuts- use a non-stick frypan and medium heat. Toss the pine nuts until you can see the colour changing and can smell them toasting. Be careful not to burn them. Cool.
- Finely shred the lettuce. Add the cooled pine nuts, shallots and dill. Toss to combine and mix.
- Whisk together the oil and vinegar.Season with salt and pepper.
- Drizzle the dressing over the lettuce salad and serve immediately.
Nutrition Facts : Calories 241.2, Fat 19.1, SaturatedFat 1.9, Sodium 54.8, Carbohydrate 15.9, Fiber 7.2, Sugar 4.3, Protein 6.7
TURKEY SALAD WITH FRIED SHALLOTS AND HERBS
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch. As Ms. Duguid points out in the book, it's a dressing that can be applied to refresh all manner of leftovers, from the roasted turkey you're left with the day after Thanksgiving, to the roasted vegetables.
Provided by Tejal Rao
Categories dinner, lunch, salads and dressings, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for about 10 minutes; drain through a mesh sieve and set aside. Heat the peanut oil and fry the remaining 2/3 cup shallots, mixing occasionally, until golden brown. Drain through the sieve, reserving both shallots and oil. (Do not press on the shallots as they drain. They will clump together.)
- In a mixing bowl, toss together raw shallots and turkey meat. Add lime juice, salt, jalapeño and 2 teaspoons reserved oil from frying shallots, and mix well. Set aside to marinate for 10 minutes. Add 1 to 2 tablespoons of fried shallots, along with the herbs, and mix well. Taste and adjust with salt and lime juice as needed. Serve with any remaining shallots and shallot oil on the side.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams
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