Best Farmers Market Green Salad With Fried Shallots Recipes

Farmers Market Greens image

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.

Green Salad with Pickled Shallots image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup chopped walnuts
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt
1 large shallot, thinly sliced
2 heads Boston lettuce, torn
1 head red leaf lettuce, torn
1 small head radicchio, torn
2 tablespoons sour cream
2 tablespoons extra-virgin olive oil
2 teaspoons dijon mustard
Freshly ground pepper

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.

Farmers Market Green Salad with Fried Shallots image

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.