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Frisee with Crisp Shallots and Honey Vinaigrette

This salad incorporates cooked shallots for a nice crunch.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1/4 cup olive oil
  • 2 thinly sliced shallots
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon honey
  • Salt and pepper
  • 2 torn heads frisee
  • 1/4 cup thinly sliced fresh chives


  1. In a medium nonstick skillet, heat olive oil over medium. Working in batches if necessary, cook shallots until crisp, about 7 minutes per batch, adjusting heat as needed. With a slotted spoon, transfer shallots to paper towels to drain. Pour remaining oil into a large bowl. Whisk in vinegar and honey; season with salt and pepper. Toss with frisee and chives, then sprinkle with crisp shallots.

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