Escarole Salad with Fried Shallots and Prunes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Active time: 20 min Start to finish: 20 min Ingredients:
1 cup olive oil |
6 oz shallots, thinly sliced (1 1/3 cups) |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup packed pitted prunes (5 oz), finely chopped |
1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups) |
Directions:
1. Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes. Transfer shallots as browned with a slotted spoon to paper towels to drain. (Shallots will crisp as they cool.) Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.
2. Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined. Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat. Sprinkle with remaining shallots.
|
|