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Separate shallot slices into rings. Heat oil in a small stainless-steel skillet (or small saucepan) over medium-high heat until shimmering. (To test if your oil is hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add half the shallots and cook, stirring frequently, until browned, 4 to 8 minutes. With the pan off the heat, use a slotted spoon to transfer the shallots to a plate lined with paper towels. Cook the remaining shallots and transfer to the plate. The shallots will get crispier as they cool.
Pour the hot oil into a large, heat-resistant bowl (you should have 1/4 to 1/3 cup); let cool for 10 minutes. Whisk in vinegar, mustard, tarragon, salt and pepper until well combined. Add lettuce, frisée, peas and eggs and toss to combine. Divide among 6 plates. Top each portion with about 3 tablespoons frizzled shallots.