Crispy Shallot, Apple and Cranberry Salad

December 18, 2017



Christmas is next week.  My son got a peek of the closet where we've been hiding all the presents, luckily they were wrapped but every day he's been telling me how Santa left gifts in the closet, which is pretty cute. Each year we have a Christmas Eve dinner with our family.  If you're like me you are planning your meal the week before {what can I say?}.  This year we are hosting and I have some great things on the menu, like ham, roasted lemon dijon potatoes, glazed baby carrots and a festive crispy shallot and cranberry salad.



The first time I had a version of this salad was at my friend's baby shower and it was so delicious that I had to recreate it.  I used butter lettuce and radicchio as my base but you can get fancy and throw in some dandelion leaves too, it gives the salad a more bitter earthy taste.  Butter lettuce has a very soft, mild taste, so it doesn't take away from the shallots, cranberries and apples.



I brought this to Thanksgiving dinner at my brother's house and we put some turkey pieces on top, IT.WAS.SO.GOOD.  Since it was a huge hit I'm making it again for Christmas.  Everyone talked about how amazing the crispy shallots were and that it gave the salad so much texture and flavor.  If you've never made crispy shallots {and seriously who has?!}, it's insanely easy.  



Your kids will enjoy this as well, even if they don't like eating the lettuce you can give them all the extras, what kid doesn't like apples and cranberries?  This really is the perfect salad to serve at Christmas, all the beautiful colors will add a festive flair to your dinner lineup.


Prep Time: 10 minutes

Cook Time: 10 minutes (cooking the shallots)



1 head butter lettuce 

1 head radicchio

3 shallots, thinly sliced

1/2 c dried cranberries

1 granny smith apple, sliced thin

Canola oil

salt and pepper

Dressing:  apple cider vinaigrette {store-bought}



Wash your salad ingredients and dry thoroughly.  Heat the canola oil {about 2" of oil} in the pan over medium/low heat, somewhere around 275 degrees.  Add the sliced shallots to the oil and using a slotted spoon turn them, frequently.  Remove from the oil to a paper towel once golden brown.  Immediately sprinkle salt on them.  Continue until all of the shallots are cooked.


Chop lettuce and add it to a large bowl along with the sliced apples and cranberries.  Toss to mix.  Sprinkle some crispy shallots on top {save a little extra for people to add more}.  Don't add dressing directly to your salad bowl, this will cause the shallots to get soggy if it sits in the dressing too long.  Serve it on the side, I used a simple apple cider vinaigrette.




- Tara




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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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