ESCAROLE SALAD WITH FRIED SHALLOTS AND PRUNES

Escarole Salad with Fried Shallots and Prunes image

Yield Makes 6 servings

Number Of Ingredients 7

Previous Next

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)

Steps:

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.
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.