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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 702 kcal
- Protein
- 11 g
- Carbohydrates
- 31 g
- Fat
- 64 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 516 mg
- Saturated Fat
- 49 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 10 mg
- Potassium
- 985 mg
- Calcium
- 247 mg
- Iron
- 4.8 mg
- Magnesium
- 66 mg
- Phosphorus
- 238 mg
- Zinc
- 1.5 mg
- Vitamin A
- 14 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.5 mg
- Folate
- 14 mcg
- Water
- 39 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Storage
Troubleshooting
Aioli breaks or separates during mixing
Cause: Oil was added too quickly or the shallot oil was still hot
Fix: Whisk a fresh egg yolk or 15ml of warm water in a clean bowl, then slowly drizzle the broken emulsion into the new bowl while whisking continuously
Prevention: Ensure the oil is completely cooled to room temperature and add very slowly initially
Fried shallots taste bitter
Cause: Shallots were left in the hot oil too long and burned
Fix: Cannot be fixed. You must discard the bitter shallots, though the oil may still be usable if not overly scorched.
Prevention: Strain the shallots just before they reach your desired color, as carryover cooking will darken them further
Salad is watery and dressing does not cling to leaves
Cause: Romaine lettuce was not dried properly after washing
Fix: Cannot be fixed once mixed
Prevention: Use a salad spinner and pat leaves dry with a clean kitchen towel before assembling
Cultural Context
The Caesar salad was invented in Tijuana, Mexico in 1924 by Italian immigrant Caesar Cardini, originally created as a tableside spectacle using leftover ingredients during a busy Fourth of July weekend. By substituting standard garlic oil with an infused Asian-inspired fried shallot oil and incorporating the crispy alliums into the dressing, this variation bridges the North American classic with Southeast Asian flavor-building techniques to create an extraordinarily deep umami profile.
