Farmers Market Green Salad with Fried Shallots

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Offline Badshah Mamun

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Farmers Market Green Salad with Fried Shallots
« on: July 31, 2012, 05:59:29 PM »
Farmers Market Green Salad with Fried Shallots

Ingredients :

o                                            1/2 pound shallots

o                                            1 1/2 cups vegetable oil for frying

o                                            6 ounce smizuna and tatsoi (mixed; about 6 cups  loosely packed)

o                                            1/3 cup radish sprouts

o                                            1 tablespoon white-wine vinegar

o                                            sea salt to taste


Cut shallots into 1/8-inch-thick slices. In a heavy 10-inc skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature. Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt.
Sprinkle shallots over salad.3 radishes, grated

·                     4 scallions including green tops, chopped

·                     2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination

·                     1 tart apple, such as Granny Smith, cored and grated


Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Notes Asian fish sauce is available at Asian markets and most supermarkets

Md. Abdullah-Al-Mamun (Badshah)
Assistant Director, Daffodil International University