top of page

Kale, Spinach and Corn Salad with Crispy Shallots

I love a good salad recipe and you should as well. It’s Healthy and nutritious, but, I also added some dip fried shallots to this one. It works perfect here and gives a nice crunch to the salad. The dressing add a nice sweetness that I really think pairs perfectly with the freshness of all the ingredients. I hope you enjoy this one because its a good one.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


5-6 shallots, peeled and sliced into 1/16-inch-thick rounds 

Oil, for frying, canola or vegetable oil

Salt, to taste

1 bunch, Red kale, washed, massaged, removed from stems and chopped up

60g fresh spinach, roughly chopped

2 ears fresh corn, shucked and kernels removed

1 pint cherry tomatoes, quartered or halved

1-2 Jalapeno, seeds removed and sliced into strips,

2 carrots, made into ribbons

1/4 red onion, sliced into thin strips

For the dressing

1/2 cup extra virgin olive oil or oil shallot infused oil used for frying

3 tbsp. White wine vinegar

1-2 tbsp. Maple syrup

1 tsp. Freshly grated ginger

1 tbsp. Dijon

Salt, to taste

Freshly cracked pepper, to taste


1. Dressing- whisk together, extra virgin olive oil, vinegar, maple syrup, ginger and dijon mustard, in a medium bowl. Season to taste with salt and freshly cracked pepper. Feel free to adjust measurements to your own taste preference. Set aside, can be made a day before to let the flavours mingle.

2. In a pot on high heat, add shallots and cover with enough oil so the shallots are submerged. As the oil gets hot and bubbles, move shallots around with tongs or a fork so that they release into individual rings. Continue to stir frequently for about 15-20 minutes. As the shallots begin to brown, drain and remove to a sheet pan lined with paper towel. Season with salt and separate the fried shallots so that they continue to crisp up. You want to make sure to remove the shallots early enough as they will continue to cook and can burn very easily if not taken out in time. Set aside.

3. Add the dressing to your bowl with all the ingredients and mix to coat all the vegetables with the dressing. Plate and garnish with crispy shallots. Enjoy!

bottom of page