Name: Frisée and Bibb Lettuce Salad with Radishes, Scallions, and Fried Shallot–Sherry Vinaigrette
Total time: PLACEHOLDER
Ingredients: 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 recipe , plus extra as needed; Salt and pepper; Fried Shallots for serving

Why This Recipe Works

Our 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. We'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.

Before You Begin

This recipes calls for our Fried Shallot-Sherry Vinaigrette.

Instructions

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.

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.

Divide salad evenly between plates, arranging some radish slices and curled scallions on top of greens. Sprinkle with shallots and serve.