Boistfort Valley Farm
Community Supported Recipe Box

Escarole Salad with Fried Shallots and Prunes


  • 1 cup olive oil
  • 6 oz shallots, thinly sliced (1 1/3 cups)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup packed pitted prunes (5 oz), finely chopped
  • 1 head escarole (1 lb), tough ribs discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)


dish: salad
season: fall

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes. Transfer shallots as browned with a slotted spoon to paper towels to drain. (Shallots will crisp as they cool.) Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.

Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined. Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat. Sprinkle with remaining shallots.

Gourmet, February 2003