Recipe

Frisée and Bibb Lettuce Salad with Radishes, Scallions, and Fried Shallot–Sherry Vinaigrette

by Dan Souza

My Fried Shallot–Sherry Vinaigrette is pretty intense stuff—packed with umami from the soy and Fried Shallots—so it can stand up to a salad with some bitterness and spice. This combination relies on frisée for crunch and bitterness and raw scallions and radishes for spice. I’ve included a fun technique that restaurants use to produce those pretty curled scallion slivers. And if you take your time plating this salad—arranging some of the radishes and scallions on top and garnishing with Fried Shallots—you’ll have something that’s as nice to look at as it is to eat. 

Yield
Serves 3 to 4 as a side salad
CrispyShallotVinaigretteSalad-73.jpg
Ingredients
20 g scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips (about 2 scallions)
70 g Bibb lettuce, torn into bite-size pieces
50 g frisée, yellow part only, cut into 1-inch pieces
40 g radishes, halved and sliced thin (about 2 radishes)
33 g Fried Shallot–Sherry Vinaigrette, plus extra as needed
  Salt and pepper
  Fried Shallots for serving
2  scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips
2½ ounces (2½ cups) Bibb lettuce, torn into bite-size pieces
1¾ ounces (2 cups) frisée, yellow part only, cut into 1-inch pieces
2  radishes, halved and sliced thin
2 tablespoons Fried Shallot–Sherry Vinaigrette, plus extra as needed
  Salt and pepper
  Fried Shallots for serving
Instructions
    • 20 g scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips (about 2 scallions)
    Place scallions in small bowl of ice water and set aside until scallions curl and crisp, about 10 minutes. Drain scallions and dry thoroughly with paper towels. 
    • 70 g Bibb lettuce, torn into bite-size pieces 
    • 50 g frisée, yellow part only, cut into 1-inch pieces 
    • 40 g radishes, halved and sliced thin (about 2 radishes) 
    • 33 g Fried Shallot–Sherry Vinaigrette, plus extra as needed 
    • Salt and pepper 
    Combine lettuce, frisée, radishes, and curled scallions in large bowl. Drizzle with vinaigrette and gently toss to thoroughly coat. Season with salt, pepper, and extra vinaigrette to taste.  
  1. Divide salad evenly between plates, arranging some radish slices and curled scallions on top of greens. Sprinkle with shallots and serve.
Instructions
    • 2 scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips
    Place scallions in small bowl of ice water and set aside until scallions curl and crisp, about 10 minutes. Drain scallions and dry thoroughly with paper towels. 
    • 2½ ounces (2½ cups) Bibb lettuce, torn into bite-size pieces 
    • 1¾ ounces (2 cups) frisée, yellow part only, cut into 1-inch pieces 
    • 2 radishes, halved and sliced thin 
    • 2 tablespoons Fried Shallot–Sherry Vinaigrette, plus extra as needed Salt and pepper
    Combine lettuce, frisée, radishes, and curled scallions in large bowl. Drizzle with vinaigrette and gently toss to thoroughly coat. Season with salt, pepper, and extra vinaigrette to taste.
  1. Divide salad evenly between plates, arranging some radish slices and curled scallions on top of greens. Sprinkle with shallots and serve.
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