This salad is simultaneously bright, refreshing, crunchy, and decadent. The effort of frying shallots yields more than the addictively savory fried allium; the reserved oil gets imbued with the shallot’s flavor, and serves as the base for this simple vinaigrette.
⅓ cup extra virgin olive oil
1 very large shallot, or 2 small shallots, thinly sliced
Sea salt to season
2 tablespoons grapefruit juice, plus the zest of ½ grapefruit
1 tablespoon whole grain mustard
½ teaspoon honey
Small pinch chili powder, such as cayenne or calabrian chili
3 large heads endive
⅓ cup toasted hazelnuts, chopped
1 tin Ekone smoked salmon
Add the olive oil and shallots to a small frying pan set over medium heat. Allow the olive oil to heat up slowly, until the oil around the shallots begins to vigorously bubble. Cook the shallots, stirring and agitating occasionally to encourage even browning, until they reach a pale golden color. Remove them from the oil with a slotted spoon, and place them on a paper towel lined plate. Season with a pinch of sea salt. Set the remaining oil aside to cool.
In a medium bowl, combine the grapefruit juice, zest, whole grain mustard, honey, chili powder, and a pinch of salt. Add the cooled, shallot scented olive oil and whisk vigorously until the dressing is emulsified.
Add the endive leaves, toasted hazelnuts, and smoked salmon to the vinaigrette bowl. Toss well to combine. Serve on a platter and scatter over the crispy shallots.