Farmers Market Green Salad with Fried Shallots

1. 1

   Cut shallots into 1/8-inch-thick slices.

2. 2

   In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes.

3. 3

   With a slotted spoon transfer shallots to paper towels to drain and season with salt.

4. 4

   Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature.

5. 5

   Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.

6. 6

   Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt.

7. 7

   Sprinkle shallots over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.