Lettuce Medley with Crispy Shallots
Lettuce Medley with Crispy Shallots is a sophisticated, classy salad yet it’s understated in its simplicity… which is why I find it so appealing. It works just as beautifully as part of a Thanksgiving spread as it does at a casual dinner party. It’s got a variety of texture, color, and shape and the vinaigrette adds a balanced zippiness.
Jump to RecipeVinaigrette Ingredients
Vinaigrette ingredients – extra virgin olive oil, red wine vinegar, Dijon mustard, pure maple syrup, garlic powder, kosher salt and freshly ground black pepper.
Making the Vinaigrette
Combine ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon pure maple syrup, ¾ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon garlic powder in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake until emulsified. The ingredients can also be placed in a bowl and vigorously whisked together. Vinaigrette can be made ahead and will last up to one month if kept covered and refrigerated.
Making the Crispy Shallots
Add sliced shallots to olive oil in a small saucepan over medium heat. After oil starts to bubble (around 5 minutes or so), reduce heat to medium-low or low (it’s important to allow the shallots to brown slowly) and continue cooking shallots for 18 minutes, occasionally stirring. The final browning and crisping happen fast so keep a close eye on the shallots while they cook for the last 2-3 minutes. The shallots are done once they are golden brown and crispy. Carefully remove the shallots from the pan with a fork or wire mesh strainer and transfer to a paper towel-lined plate. Sprinkle with kosher salt while still warm.
Lettuces
Select lettuce types that have a variety of texture, color, and shape. I picked the radicchio and frisée because they are hardy and hold the vinaigrette perfectly. (Radicchio is part of the chicory family and runs slightly on the bitter-side. To reduce the bitterness, American’s Test Kitchen recommends soaking the leaves in cold water for 30 minutes. But if radicchio isn’t your thing, substitute a red leaf lettuce such as red leaf baby romaine.)
Prepping and Dressing the Salad
Before serving, place approx. 3/4 of the vinaigrette in the bottom of a large bowl and place the lettuces on top of the vinaigrette. Use tongs to gently combine the dressing and lettuces.
Lettuce Medley with Crispy Shallots
Transfer salad to a large bowl or platter. Add more dressing, salt and pepper, if necessary, and scatter crispy shallots on top right before serving (to avoid sogginess).
Lettuce Medley with Crispy Shallots
Ingredients
Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup (honey could be swapped for the maple syrup)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
Crispy Shallots
- 4-5 large shallots thinly sliced into rings
- 1/2 cup olive oil
- pinch of kosher salt
Salad
- 1 large head frisée leaves torn apart, rinsed and dried
- 1 large head radicchio (select the heaviest one, if possible) cut off bottom core to make separating leaves easier. Then rinse and dry
- 1 package butter lettuce pre-washed if available
Instructions
Vinaigrette
- Combine ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon pure maple syrup, ¾ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon garlic powder in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake until emulsified. The ingredients can also be placed in a bowl and vigorously whisked together.
- Do ahead: Vinaigrette can be made ahead. Keep covered and refrigerated for up to one month.
Crispy Shallots
- Add sliced shallots to olive oil in a small saucepan over medium heat. After oil starts to bubble (around 5 minutes or so), reduce heat to medium-low or low (it’s important to allow the shallots to brown slowly) and continue cooking shallots for 18 minutes, occasionally stirring. The final browning and crisping happen fast so keep a close eye on the shallots while they cook for the last 2-3 minutes. The shallots are done once they are golden brown and crispy. Carefully remove the shallots from the pan with a fork or wire mesh strainer and transfer to a paper towel-lined plate. Sprinkle with kosher salt while still warm.
Salad
- Select lettuce types that have a variety of texture, color, and shape. I picked the radicchio and frisée because they are hardy and hold the vinaigrette perfectly. (Radicchio is part of the chicory family and runs slightly on the bitter-side. To reduce the bitterness, American’s Test Kitchen recommends soaking the leaves in cold water for 30 minutes. But if radicchio isn’t your thing, substitute a red leaf lettuce such as red leaf baby romaine.) Before serving, place approximately 3/4 of the vinaigrette in the bottom of a large bowl and place the lettuces on top of the vinaigrette. Use tongs to gently combine the dressing and lettuces.
- Transfer salad to a large bowl or platter. Add more dressing, salt and pepper, if necessary, and scatter crispy shallots on top right before serving (to avoid sogginess).
Notes
Salad recipe is by me. Vinaigrette is from Epicurious.com and Crispy Shallot recipe is from Just a Little Bit of Bacon.
If you like this recipe, you may also like these other GFchow recipes. Broccoli and Spinach Coconut Curry Soup with Crispy Shallots, Michelle’s House Salad, and Citrus Shaved Cauliflower Salad.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
