Food and prop styling by Chana Rivky Klein
Photography by Hudi Greenberger

If you know me in real life or through my recipes here, I’m pretty consistent in my love for roasted vegetables, and alliums are some of my favorite things to roast. No shallots on hand? Swap them for red onion or even leeks. 

SERVES 6

• 8 shallots, peeled and sliced in half
• 1½ tsp olive oil
• 2½ Tbsp balsamic vinegar, divided
• 1 lb (450 g) boneless, skinless chicken thighs (pargiyot) 
• 1½ Tbsp soy sauce
• 6 oz (170 g) mixed greens 
• ¼ cup shredded red cabbage
• 6 breakfast radishes or small red radishes, quartered
• 2 Tbsp roughly chopped candied pecans

Honey-Garlic Vinaigrette

• 2 cubes frozen garlic (fresh garlic is too strong in this dressing)
• ½ tsp salt
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1½ tsp lemon juice

Preheat oven to 375°F (190°C). Line a baking dish or quarter-size sheet tray with parchment paper. Toss shallots lightly with olive oil and 1.5 Tbsp balsamic vinegar and arrange cut side down on the tray. Roast until bottoms are deep brown and the shallots are jammy, about 25 minutes. 

Cut chicken into cubes and toss with remaining 1 Tbsp balsamic vinegar and soy sauce. Sauté in a lightly oiled frying pan or grill pan until fully cooked and beginning to brown, about 5 minutes. 

Combine all dressing ingredients. 

To assemble the salad: Arrange lettuce in a bowl and toss with three-quarters of the dressing. Top with red cabbage, radishes, pecans, shallots, and chicken and add remaining dressing. Lightly toss to combine. 

Note: This is great cold or served next day.

(Originally featured in Family Table, Issue 785)