- 1/2 pound shallots
- 1 1/2 cups vegetable oil for frying
- 6 ouncesmizuna and tatsoi (mixed; about 6 cups loosely packed)
- 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 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and 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.