FINALLY A SALAD WITH CRISPY SHALLOTS I CAN EAT
This is my favorite salad from Sadelle’s that I can never order with the crispy onions, so I’ve modified it to suit my program. So delicious, just like the restaurant! Serves 1.
Olive oil (I like Kyoord)
¼ cup shallot, sliced thin and separated
1 cup shrimp, sautéed and chopped (I like Dominick’s)
3 cups romaine & iceberg blend, chopped
2 Tbsp chives, chopped thin (sub green onion; only the dark green end)
½ cup avocado, sliced
½ cup hearts of palm, cut into chunks
½ cup radish, cut into chunks
JF Spicy Salt, to taste
JF Mustard Vinaigrette, to taste
In a large sauté pan, warm the olive oil over medium-high heat. Before it begins to shimmer add your shallots. Be sure each is sliced through and separated - creating those delicate, individual rings. Stir occasionally, allowing them to crisp and become golden. When it's time, remove them from the oil, strain on a paper towel, and season with JF Spicy Salt immediately.
In a separate pan heat olive oil. Add shrimp and JF Spicy Salt. Sauté until curled and pink. Remove from heat and cut each into thirds.
Add all salad ingredients into a large bowl, with romaine and iceberg as the base. Create the classic Sadelle’s “stripe” pattern to assemble, using more ingredients as needed. Top with chives, dress in my JF Mustard Vinaigrette, season with JF Spicy Salt, and enjoy!