Simple Roasted Shallot Vinaigrette

This dressing is SO divine and SO simple that it will surely become one of your favorites! Your family or dinner guests will be fooled, thinking it took you hours to make.

Light and healthy, this Simple Roasted Shallot Vinaigrette won’t ruin your “being good” week! Perfect for any salad…even to dress up a simple bowl of greens. Ever so richly flavored – the caramelized flavor of roasted shallot infused olive oil is offset by the tartness of sherry wine vinegar – to keep you fully satisfied and coming back for more. Skip the bottled stuff just this one time, and trust me, you’ll never want to go back.

Makes: dressing for 2 medium portions salad

The Ingredients

Six shallots, peeled and halved

3/4 cup extra virgin olive oil

1 1/4 tablespoons sherry wine vinegar

Salt and pepper to taste

The Steps

Preheat the oven to 400 degrees.

Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces of aluminum foil up around the sides of a cereal bowl. Once formed, let the foil bowl stand on its own.

Add olive oil and shallot halves. Close the opening of your aluminum foil bowl by pushing together the sides and sealing the top.

Place foil package, closed, in oven for one hour.

Remove from oven, let partially cool, and scoop roasted shallots and shallot infused oil into a medium glass bowl. Add sherry wine vinegar. Stir and mash with fork until shallots are separated.

Add salt and pepper to taste. Stir again. While slightly warm, pour over your favorite salad (or simple greens). Toss to perfection.

The Steps with Pictures

Preheat the oven to 400 degrees.

Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces of aluminum foil up around the sides of a cereal bowl. Once formed, let the foil bowl stand on its own.

Add olive oil and shallot halves. Close the opening of your aluminum foil bowl by pushing together the sides and sealing the top.

Place foil package, closed, in oven for one hour.

Remove from oven, let partially cool, and scoop roasted shallots and shallot infused oil into a medium glass bowl. Add sherry wine vinegar. Stir and mash with fork until shallots are separated.

Add salt and pepper to taste. Stir again. While slightly warm, pour over your favorite salad (or simple greens). Toss to perfection.

 

 

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