- Cook's Science

20 g	scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips (about 2 scallions)
70 g	Bibb lettuce, torn into bite-size pieces
50 g	frisée, yellow part only, cut into 1-inch pieces
40 g	radishes, halved and sliced thin (about 2 radishes)
33 g	Fried Shallot–Sherry Vinaigrette, plus extra as needed
	Salt and pepper
	Fried Shallots for serving

2 scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips

2½ ounces (2½ cups) Bibb lettuce, torn into bite-size pieces

1¾ ounces (2 cups) frisée, yellow part only, cut into 1-inch pieces

2 radishes, halved and sliced thin

2 tablespoons Fried Shallot–Sherry Vinaigrette, plus extra as needed

Salt and pepper

Fried Shallots for serving

- 20 g scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips (about 2 scallions)
Place scallions in small bowl of ice water and set aside until scallions curl and crisp, about 10 minutes. Drain scallions and dry thoroughly with paper towels.
- 70 g Bibb lettuce, torn into bite-size pieces
- 50 g frisée, yellow part only, cut into 1-inch pieces
- 40 g radishes, halved and sliced thin (about 2 radishes)
- 33 g Fried Shallot–Sherry Vinaigrette, plus extra as needed
- Salt and pepper
Combine lettuce, frisée, radishes, and curled scallions in large bowl. Drizzle with vinaigrette and gently toss to thoroughly coat. Season with salt, pepper, and extra vinaigrette to taste.
- Fried Shallots for serving
Divide salad evenly between plates, arranging some radish slices and curled scallions on top of greens. Sprinkle with shallots and serve.

- 2 scallions, sliced crosswise into 2-inch pieces, then sliced lengthwise into thin strips
Place scallions in small bowl of ice water and set aside until scallions curl and crisp, about 10 minutes. Drain scallions and dry thoroughly with paper towels.
- 2½ ounces (2½ cups) Bibb lettuce, torn into bite-size pieces
- 1¾ ounces (2 cups) frisée, yellow part only, cut into 1-inch pieces
- 2 radishes, halved and sliced thin
- 2 tablespoons Fried Shallot–Sherry Vinaigrette, plus extra as needed Salt and pepper
Combine lettuce, frisée, radishes, and curled scallions in large bowl. Drizzle with vinaigrette and gently toss to thoroughly coat. Season with salt, pepper, and extra vinaigrette to taste.
- Fried Shallots for serving
Divide salad evenly between plates, arranging some radish slices and curled scallions on top of greens. Sprinkle with shallots and serve.

Frisée and Bibb Lettuce Salad with Radishes, Scallions, and Fried Shallot–Sherry Vinaigrette