Fried Shallot Caesar Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup homemade or store-bought fried shallots
- 1whole egg
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon Dijon mustard
- 1tablespoon fish sauce
- 1teaspoon Worcestershire sauce
- 2medium garlic cloves
- ½cup neutral oil, such as canola or rice bran
- ¼cup extra-virgin olive oil
- Salt and black pepper
- ½cup homemade or store-bought fried shallots
- 2heads romaine, crisp inner leaves only, washed and carefully dried, torn or chopped into large pieces
- 1ounce finely grated Parmesan (about ½ cup), plus more for serving
- Anchovies, left whole or torn into pieces (optional)
For the Shallot Aioli
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
305 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 12 grams protein; 704 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
- Step 2
Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
- Step 3
Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
- Step 4
In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.
Tips
- If you don’t have an immersion blender, you can make this dressing in a regular blender by combining the shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce, and garlic in the blender and blending into a fine paste. With the blender running, slowly drizzle the neutral oil into the mixture until an emulsion forms. Transfer to a bowl and continue with Step 2.
- If you wish to use store-bought mayonnaise as the base for the aioli, skip the egg, lemon juice and both oils, blend together ¾ cup mayonnaise with the shallots, mustard, fish sauce, Worcestershire, garlic, salt and pepper.
- You can find Southeast Asian-style fried shallots in most well-stocked Asian supermarkets, or from online specialty grocers. They can also be made at home.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
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.
wayne and susan
I used half the amount of neutral oil in the aioli recipe. Also added 1 tsp of anchovie paste to the aioli dressing mixture.
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?
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