Fried Shallot Caesar Salad Recipe (2024)

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Kate

If I want to use store-bought mayo, where do I start? Is it the mayo in place of the egg and oil?

gale New Haven, VT

I made this with the French's fried onions since I was too lazy to fry shallots and no way could I go to the nearest store and buy good ones. In spite of that, this is really delicious and will definitely make again.

Cray

No notes. Unreal dressing. I replaced half the oil in the dressing with the oil I used to fry the shallots. I was confused about adding the actual fried shallots in the dressing, but it totally works. I would only add them using an immersion blender though. I don’t think a regular blender could get them as fine as they need to be.

Kim

I had to use anchovy paste because I didn't have fish sauce, but otherwise followed the recipe. The fried shallots in the linked recipe are amazing, both in the salad and all by themselves. Don't buy them, make them!!

stork

I just fried a sliced sweet onion in butter until crispy and it worked really well in place of the fried shallots. This recipe was delicious.

Hindesk

I really wanted to like this dressing. I always have fried shallots on hand and they are wonderful as an added crunch to salads, particularly when entertaining people avoiding gluten. This just seemed like a waste of a good egg and expensive oils for a so so dressing full of soggy crumbs.

M

April 2023: good! Halved recipe, used store-bought mayo and vegan fish sauce, then need to increase the other things because at first it just tasted like mayo. But everyone liked the final product

Beachwriter

MAKE THIS. Even your picky salad-avoiders will like it. No one will think less of you if you sub mayo for the egg and oil. Crispy fried shallots from the Asian market make it extra easy.

Matt

Went straight off the directions and it turned out amazing!

Shannon

I made this in a blender, but it's very thick and the blender had trouble, so next time, I'll either use my processor or a stick blender. I added more lemon juice at the end. It's very good on everything - fabulous on steamed broccoli or brussels sprouts, baked potatoes, a chicken sandwich, your finger...

RebeccaBB

Started with half cup of mayo as my base instead of the raw egg procedure. Added everything in the blender, but used reduced quantities of mustard and fish sauce and zero neutral oil- just olive oil. Mustard was the too dominant taste and not to my liking; I used Grey Poupon course ground, my favorite for salad dressing. I really liked the store bought fried shallots in the dressing and topper. Even tho I will never make this again, it has inspired me to use these shallots in more recipes.

M&M

I'm confused about the shallots being added into the aioli. Do you add the fried shallots into there? Or, do you use regular chopped shallots, make the aioli, then add the fried shallots on top? I've just made the shallots, but I'm hesitant to add them as part of the aioli--that seems weird to me! But I'm no expert. I just hate to "waste" them in the aioli as they're some trouble to make. I'd rather use them on top (which the recipe also directs) where you can see and taste them.

RebeccaBB

Hi M&M. Use the fried shallots in both the salad and the dressing.

CaTo

What do we do with the garlic cloves before adding to the dressing? Grate? Mince? I can’t imagine they should be added whole.

Jared

@Kate Yes. Use around 1/2C Mayo and whisk in the lemon juice, Worcestershire, mustard, garlic, and fish sauce. Add EVOO to taste and consistency.

Flight Attendant

Insanely good! My husband is the chef in the family, but I always make the salads - and this one is a keeper! My only note is to follow directions precisely then add more water and lemon to taste. 1/4 cup water was added to make a nice consistency. I swear you will make this often!

Stephanie

Store bought fried onions/shallots end up in most of my salads anyway, so I tried this one... This is my new go-to Caesar! I've already made it twice, because we ran out of dressing and it made me sad.It's a fantastic dressing, SO easy, uses only one egg, and ingredients that I have around anyway. (The first time I made it, I only had sub-par bottled lime juice, so subbed for the lemon and it was STILL great.)My only question: How long can the leftovers sit in the fridge until I should toss?

Mic,

Two great tips for making Caesar salad I learned from Chef Kimball Jones in his book "Sharing the Vineyard Table:" 1) Always taste the dressing on a piece of the lettuce you are going to use in the salad, and 2) toss the romaine with your hands ensuring each leaf is evenly coated.

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Fried Shallot Caesar Salad Recipe (2024)

FAQs

Why my fried shallot is not crispy? ›

The fried-shallot master who taught me how to make them always described the ideal thickness as "two credit cards pressed together." If you slice the shallots any thinner than that, they'll brown too quickly, before the water in them has been driven out and replaced by oil, resulting in a soggy, oily product.

Are fried shallots the same as fried onions? ›

Are Fried Shallots The Same as Fried Onions? Shallots and onions, while in the same family of alliums, are not the same. Shallots are smaller and oblong in size, covered with a papery protective layer – similar to onions and with an inside similar to garlic cloves – and are delicate and slightly sweeter in flavor.

How to use fried shallots? ›

I use it frequently as a garnish in all things Asian, from soups to salads, poke bowls to curries. Instant crunch and salt! They're also a useful substitute for recipes that call for deep fried onion or similar (like Biryani, Green Bean Casserole).

How do you crisp soggy fried shallots? ›

If you buy fried shallots, do this one thing: Refresh them in the oven. By the time you buy them at your local Asian store, it's probably been several months since they've been fried, and the packaging used are usually not air-tight. So they're not nearly as crispy as fresh, and can even taste stale.

What is the best way to fry shallots? ›

Place shallots in a medium saucepan and pour in vegetable oil to submerge, about 1¼ cups. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they'll darken fast.)

Can you fry shallots in advance? ›

These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes.

Why are my fried onions not crispy? ›

Onion not cut small enough. Onion has a lot of moisture in it. If it's too thick it'll soften and cook rather than crisp. Use a mandolin slicer to slice it as thin as possible.

What makes frying more crispy? ›

The perfect temperature for frying foods is 375°F (190°C). This temperature provides the ideal combination of heat and oil saturation to achieve a crispy, golden-brown texture. However, some recipes may require higher or lower temperatures depending on the type of food being fried.

What makes breading extra crispy? ›

Cornstarch in the flour makes the crust crispier.

Cornstarch weakens the all-purpose flour's protein just enough to make the coating tender.

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