Fried Shallot Caesar Salad Recipes

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FRIED MEYER LEMON CEASAR SALAD RECIPE



Fried Meyer Lemon Ceasar Salad Recipe image

Fried Lemon Caesar Salad is full of beautiful fried lemon slices and makes for a delicious Caesar salad with a unique, fun twist. It's a lovely appetizer salad, and you can add chicken and turn it into a hearty main course.*Please note that the "prep time" does not include making the croutons -- click croutons in the ingredient list for those instructions.

Provided by Valentina K. Wein

Categories     Appetizer     Salad

Time 27m

Number Of Ingredients 14

2 lemons ((preferably Meyer lemons))
salt, granulated sugar and freshly ground black pepper
olive oil
5 anchovies, (finely chopped )
1 tablespoon garlic, (minced)
2 teaspoons Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
3 heads Romaine lettuce, (washed and dried, roughly chopped)
2 cups Lemon-Garlic Croutons (click here for the recipe)
1 cup Parmesan, (shaved)

Steps:

  • Wash, dry, and thinly slice the lemons -- placing them on a large plate as you go. You should get about 8 slices per lemon, and they should be about 1/8-inch thick.
  • Coat the bottom of a large sauté pan with olive oil, place it over medium-high heat. While the pan is preheating, sprinkle both sides of the lemon slices with salt, pepper and sugar. This should be a light sprinkling, but enough to season each slice well.
  • Once the pan is very hot, add the lemon slices and sauté until the bottoms are golden brown, about 1 minute. Use a tiny spatula to gently flip the slices, and brown the other side, about 30 seconds. Place the sautéed lemons slices on a plate to cool. Set aside.
  • Once cooled, cut each sautéd lemon slice into fourths -- you can stack a few at a time to do this. Set aside.
  • In a small bowl, combine the anchovies, garlic, mustard, vinegar, lemon juice, and honey. Mix to blend. Gradually, pour in the oil, whisking all the while to blend it evenly. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
  • In a large salad bowl, mix the lettuce with the Lemon-Garlic Croutons, Parmesan and the fried lemons.
  • Just before you're ready to serve, toss the salad with the dressing.

Nutrition Facts : Calories 289 kcal, ServingSize 1 serving

FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS



Farmers Market Green Salad with Fried Shallots image

Categories     Salad     Leafy Green     Appetizer     Fry     Quick & Easy     Summer     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ouncesmizuna and tatsoi (mixed; about 6 cups loosely packed)
1/3 cup radish sprouts
1 tablespoon white-wine vinegar
sea salt to taste

Steps:

  • Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch 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.

SPICY FRIED OYSTERS ON JALAPENO CAESAR SALAD



Spicy Fried Oysters on Jalapeno Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

2 large egg yolks
4 cloves smoked garlic, minced
2 shallots, minced
4 anchovy fillets
2 tablespoons hot mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
2 teaspoons balsamic vinegar
3/4 cup canola oil
3/4 cup olive oil
4 roasted and chopped red jalapenos
1 tablespoon chopped cilantro
2 tablespoons lime juice
Salt, to taste
16 medium-large fresh oysters
2 cups dried cornbread crumbs
1 serrano chili, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1/2 cup peanut oil
1 large head romaine, outer leaves removed, cleaned, dried, and diced
1/4 cup Cotija or Mexican Farmer's cheese, crumbled
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds (pepitas), toasted and finely ground

Steps:

  • To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.
  • Shuck oysters and reserve juice (or have the fishmonger do this for you).
  • In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.
  • Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.
  • Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.
  • Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately.

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