Lao Mixed Salad with Peanuts and Fried Shallots Recipe

Name: Lao Mixed Salad with Peanuts and Fried Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large hard-cooked egg, peeled and halved; 1 tablespoon plus 1 teaspoon white vinegar; 1 teaspoon honey; 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying; Salt and freshly ground black pepper; 1 large shallot, thinly sliced and separated into rings; 2 large garlic cloves, thinly sliced; 2 medium tomatoes, sliced; 1 medium cucumber, peeled and sliced; 4 packed cups mesclun salad (4 ounces); 1 bunch watercress (6 ounces), thick stems discarded; 2 tablespoons chopped salted peanuts

Servings: persons

1 large hard-cooked egg, peeled and halved
1 tablespoon plus 1 teaspoon white vinegar
1 teaspoon honey
2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying
Salt and freshly ground black pepper
1 large shallot, thinly sliced and separated into rings
2 large garlic cloves, thinly sliced
2 medium tomatoes, sliced
1 medium cucumber, peeled and sliced
4 packed cups mesclun salad (4 ounces)
1 bunch watercress (6 ounces), thick stems discarded
2 tablespoons chopped salted peanuts

1
Separate the egg yolk from the white.
2
Thinly slice the white.
3
Put the egg yolk in a blender, add the vinegar and honey and blend until smooth.
4
With the blender on, slowly pour in the 2 tablespoons plus 2 teaspoons of oil.
5
Season the dressing with salt and pepper.
6
In a medium skillet, heat 1/4 inch of oil.
7
Add the shallot rings and fry over moderate heat, stirring a few times, until golden brown and crisp, about 3 minutes.
8
With a slotted spoon, transfer the shallot rings to paper towels to drain.
9
Add the garlic to the hot oil and fry, stirring a few times, until golden, about 1 minute.
10
Transfer the garlic to the paper towels.
11
In a large bowl, drizzle the tomato and cucumber slices with 1 tablespoon of the dressing and toss gently.
12
Arrange the slices around a platter.
13
Add the mesclun, watercress and sliced egg white to the bowl, top with the remaining dressing and toss well.
14
Mound the salad on the platter, garnish with the peanuts and the fried shallot and garlic and serve.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large hard-cooked egg, peeled and halved, 1 tablespoon plus 1 teaspoon white vinegar, 1 teaspoon honey, 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying, and more.

Yes, Lao Mixed Salad with Peanuts and Fried Shallots falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lao Mixed Salad with Peanuts and Fried Shallots

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