Escarole Salad with Fried Shallots and Prunes

1. 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.

2. 2

   Transfer shallots as browned with a slotted spoon to paper towels to drain.

3. 3

   (Shallots will crisp as they cool.)

4. 4

   Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.

5. 5

   Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined.

6. 6

   Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat.

7. 7

   Sprinkle with remaining shallots.

* Per serving · 4 servings · Values may vary.

No additional tips available.