Makes 6 servings. Difficulty
1/2 pound shallots 1/2 cup vegetable oil for frying 6 ounces mixed salad greens 1/3 cup radish sprouts 1 Tablespoon white-wine vinegar Sea salt to taste
Cut shallots into 1/8-inch-thick slices.
In a heavy, 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15-20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt.
Reserve 3 tablespoons oil for salad dressing.
Cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.