Equipment
Ingredients
Fried Shallots and Shallot Oil
- 250 ml neutral vegetable oil
- 100 g shallots, peeled and thinly sliced into rings
Fried Shallot Aioli
- 2 egg yolks, room temperature
- 1 garlic, minced to a paste
- 10 g anchovy fillets, finely minced
- 15 g dijon mustard
- 30 ml lemon juice, freshly squeezed
- 20 g parmesan cheese, finely grated
- 2 g black pepper, freshly cracked
Salad Components
- 400 g romaine hearts, washed, thoroughly dried, and chopped into bite-sized pieces
- 100 g croutons
- 30 g parmesan cheese, shaved
Nutrition (per serving)
Method
Place the sliced shallots and vegetable oil in a small saucepan over medium heat. Cook, stirring frequently, until the shallots turn light golden brown. The oil will reach approximately 150C/300F. Watch carefully as they can burn quickly once they begin to color.
Immediately pour the contents of the saucepan through a fine mesh strainer into a heatproof bowl to stop the cooking process. Spread the strained shallots onto a paper towel-lined plate to crisp up. Allow the infused shallot oil to cool to room temperature.
In a clean mixing bowl, combine the egg yolks, minced garlic, anchovies, Dijon mustard, and fresh lemon juice. Whisk vigorously until the mixture is smooth, thoroughly combined, and slightly lightened in color.
While whisking constantly, begin adding 150ml of the cooled shallot oil drop by drop into the egg yolk mixture. Once an emulsion forms and the mixture begins to thicken, you can pour the remaining shallot oil in a slow, steady stream until a thick, creamy mayonnaise consistency is achieved.
Fold the finely grated Parmesan cheese, black pepper, and half of the crispy fried shallots into the aioli. Reserve the remaining fried shallots for garnishing the finished salad.
Place the thoroughly dried, chopped romaine lettuce in a large salad bowl. Add the fried shallot aioli starting with half the batch, and gently toss the leaves from the bottom up. Add more dressing as desired until every leaf is evenly coated.
Top the dressed romaine with the croutons, shaved Parmesan, and the remaining crispy fried shallots. Serve immediately to preserve the crunch of the lettuce and garnishes.
Chef's Notes
- Starting the shallots in cold oil rather than dropping them into hot oil allows their moisture to evaporate slowly, resulting in a crispier texture and a more flavorful infused oil.
- To make whisking the aioli easier, secure your mixing bowl by placing it on top of a damp kitchen towel rolled into a ring. This frees up both hands for pouring oil and whisking.
- If you have leftover shallot oil after making the aioli, store it in the refrigerator for up to a month. It is excellent for roasting vegetables or making vinaigrettes.
- For the crispiest salad, chill your serving bowls in the refrigerator for 15 minutes before plating.
