Farmers Market Green Salad with Fried Shallots
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
Â· 4 scallions including green tops, chopped
Â· 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
Â· 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 jalapeÃ±o, 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