Le cul entre les deux chaises

An American Spaniard in France or: How I Learned to Make an Ass of Myself in Three Cultures

New obsession: shallots


Is this a thing? Do other people become weirdly obsessed with bulb vegetables? They don’t even really look that appetizing.

shallots 1

And yet, I can’t get enough of the little oniony garlicy hybrids. I’m worried about what effect this kind of consumption is having on my breath, but I can’t stop myself. A couple times a week, I cook up a batch and then have them on hand to add to a regular salad or on top of soup. My favorite though, is adding them to my (mayo-free) chicken salad.

Le cul’s chicken salad:

  1. Blend a little bit of olive oil with a good quality mustard, salt, pepper and parsley.
  2. Shred warm cooked chicken and add to mixture.
  3. Sprinkle with crunchy shallots.

    shallots 2

    The shallots look a bit like bacon but, sadly, they are not bacon. Mmmm, bacon.

Author: le cul en rows

I'm an American Spaniard, living in France. I like to tell stories.

4 thoughts on “New obsession: shallots

  1. I don’t blame you…caramelized shallots add so much flavor. Your chicken salad sounds delicious.

  2. Oh my god, I am obsessed with them, too! I’ve always loved onions and shallots are just tinier, yummier onions and now I can’t get enough. But I’ve never done them crispy – I might have to make this recipe this week!

  3. In his book Kitchen Confidential, Anthony Bourdain mentions that using shallots is a key difference between restaurant and home-cooked food, and was he ever correct. On the breath front they are pretty mild compared to other onions, so I wouldn’t worry too much about that.

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