: Crunchy salad leaves with succulent mild flavor from Spain. Chef's Tip: Serve in all types of salads. Drizzle with olive oil, balsamic vinegar and shaved Parmigiano Reggiano. Bon Appétit
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...