Fried Shallot Caesar Salad Recipe (2024)

If I want to use store-bought mayo, where do I start? Is it the mayo in place of the egg and oil?

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.

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.

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!!

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.

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.

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

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.

Went straight off the directions and it turned out amazing!

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...

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.

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.

What do we do with the garlic cloves before adding to the dressing? Grate? Mince? I can’t imagine they should be added whole.

@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.

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!

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?

Two great tips for making Caesar salad I learned from Chef Kimball Jones in his book "Sharing the Vineyard Table:" 1) Always taste the dressing on a piece of the lettuce you are going to use in the salad, and 2) toss the romaine with your hands ensuring each leaf is evenly coated.