Escarole Salad with Fried Shallots and Prunes

Photo by Romulo Yanes Photography.

1 cupOlive oil
6 ouncesShallots, thinly sliced (1.33 cups)
1 tablespoonFresh lemon juice
¼ teaspoonSalt
⅛ teaspoonBlack pepper
½ cup, packed (5 ounces)Taylor Brothers Farms Pitted Prunes, finely chopped
1 head (about 1 pound)Escarole


Remove and discard the tough ribs and outer leaves of the escarole. Cut the inner leaves and tender ribs crosswise into 1/2-inch-wide strips. (Makes about 8 cups.)

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes.

Transfer shallots as browned with a slotted spoon to paper towels to drain. Shallots will crisp as they cool.

Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.

Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined.

Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat. Sprinkle with remaining shallots.

Serves 6.

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