Spicy Pickled Shallots with Oak Leaf Lettuce
Blanch shallots in boiling water, drain immediately, rinse in cold water and peel.
Simmer vinegar with 250 ml (approximately 1 cup) water, sugar, chile pepper and spices for 5 minutes. Add shallots and simmer for another 5 minutes. Remove from heat and let stand for 30 minutes in the liquid. Then remove the shallots with a skimmer and place in a bowl. Sprinkle with olive oil and allow to marinate overnight in a cool place. Strain the vinegar and set aside.
Rinse lettuce and spin dry. Drizzle shallots with a little more oil and the seasoned vinegar and serve along with the oak leaf lettuce.