Escarole Salad with Fried Shallots and Prunes

ingredients

• 1 cup olive oil
• 3/4 cup shallots, thinly sliced (1 1/3 cups)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 dash black pepper
• 1/2 cup packed pitted prunes (2/3 cup), finely chopped
• 1 head escarole (1 pound), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 0.5 inch-wide strips (2 quarts)

directions

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, 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.