This salad is simultaneously bright, refreshing, crunchy, and decadent. The effort of frying shallots yields more than the addictively savory fried allium; the reserved oil gets imbued with the shallot’s flavor, and serves as the base for this simple vinaigrette.
Serves 2
Ingredients:
- ⅓ cup extra virgin olive oil
- 1 very large shallot, or 2 small shallots, thinly sliced
- Sea salt to season
- 2 tablespoons grapefruit juice, plus the zest of ½ grapefruit
- 1 tablespoon whole grain mustard
- ½ teaspoon honey
- Small pinch chili powder, such as cayenne or calabrian chili
- 3 large heads endive
- ⅓ cup toasted hazelnuts, chopped
- 1 tin Ekone smoked salmon
Instructions:
- Add the olive oil and shallots to a small frying pan set over medium heat. Allow the olive oil to heat up slowly, until the oil around the shallots begins to vigorously bubble.
- Cook the shallots, stirring and agitating occasionally to encourage even browning, until they reach a pale golden color.
- Remove them from the oil with a slotted spoon, and place them on a paper towel lined plate. Season with a pinch of sea salt. Set the remaining oil aside to cool.
- In a medium bowl, combine the grapefruit juice, zest, whole grain mustard, honey, chili powder, and a pinch of salt. Add the cooled, shallot scented olive oil and whisk vigorously until the dressing is emulsified.
- Add the endive leaves, toasted hazelnuts, and smoked salmon to the vinaigrette bowl. Toss well to combine. Serve on a platter and scatter over the crispy shallots.