SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
ROASTED SHALLOT VINAIGRETTE
This is a nice dressing to have on hand. It makes a simple tossed salad very special. It would also be nice as a baste for chicken or even salmon.
Provided by Normaone
Categories Salad Dressings
Time 53m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 400^F.
- In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
- Stir to coat evenly.
- Cover and bake until tender and golden, about 40 minutes, stirring now and then.
- Drain shallots and garlic and place in a blender or food processor.
- Reserve oil.
- Puree shallots and garlic and transfer to a heavy medium skillet.
- Add remaining 1/4 cup olive oil, stirring to combine.
- Over medium heat, continue stirring until brown, about 3 minutes.
- Return to processor and add remaining ingredients, including the reserved oil.
- Process until well blended.
- Season to taste.
- Can be made ahead and refrigerated.
- Bring to room temperature before using.
Nutrition Facts : Calories 1642.1, Fat 162.8, SaturatedFat 22.4, Sodium 1214.9, Carbohydrate 43.5, Fiber 0.9, Sugar 10.1, Protein 7.6
ROASTED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield about 4 to 6 side dish serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.
CREAMY SHALLOT AND PARSLEY VINAIGRETTE
This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.
Provided by Mike Karam
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g
SHALLOT VINAIGRETTE
Provided by Ali Larter
Categories Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a small bowl. Whisk vigorously until emulsified. Toss the vinaigrette with the lettuce and serve.
ROASTED SHALLOTS
I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)
Provided by Elmotoo
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
- Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
- Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.
Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9
ROASTED LEMON-SHALLOT VINAIGRETTE
Roasting lemons and shallots brings out their natural sugars and imparts a smoky flavor as well. Try variations, too, such as oranges and large cloves of garlic.
Yield makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare a medium heat fire (350°F) in a wood-fired oven or cooker.
- Place the lemons and shallots, cut side down, in a clay baking dish. Season with a drizzle of olive oil and the salt, add the bay leaf, and roast until the shallots and lemons are tender, about 25 minutes. Remove from the oven and let cool. Remove the bay leaf, peel the shallots, and then coarsely chop the shallots and lemon wedges. Place the entire contents of the dish, including the roasting liquid, into an airtight container and refrigerate. The next day, divide into 1/2-cup amounts, seal in airtight containers, and refrigerate for up to 3 weeks.
ROASTED SHALLOT VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
- In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.
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