Escarole with Fried Shallots and Prunes

Salads | World cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Escarole with Fried Shallots and Prunes

Ingredients

Olive Oil - 1 cup
Shallot - 6 oz
Salt - ¼ teaspoon
Meyer Lemon Juice - 1 tablespoon
Ground Black Pepper - a pinch
Pitted Wild Apricots - 4.9 oz
Escarole - 15.9 oz

Step by Step guide

Step 1

In a deep skillet, heat the olive oil over medium heat, but do not let it smoke. Slice the shallots into thin strips and fry them in batches in the oil until golden brown (about 3-4 minutes). Place on a paper towel (once the shallots cool, they should become crispy).

Step 2

Transfer 3 tablespoons of the oil from the shallots to a small bowl for the dressing.

Step 3

In a large bowl, mix the lemon juice, salt, and pepper, and while whisking, slowly add the shallot oil. Add the chopped escarole, half of the shallots, finely chopped prunes, and salt to taste. Mix well and top with the remaining shallots.