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    You are in: Home / Recipes / Roasted Shallot Vinaigrette Recipe
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    Roasted Shallot Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    10 mins

    43 mins

    Normaone's Note:

    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.

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400^F.
    2. 2
      In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
    3. 3
      Stir to coat evenly.
    4. 4
      Cover and bake until tender and golden, about 40 minutes, stirring now and then.
    5. 5
      Drain shallots and garlic and place in a blender or food processor.
    6. 6
      Reserve oil.
    7. 7
      Puree shallots and garlic and transfer to a heavy medium skillet.
    8. 8
      Add remaining 1/4 cup olive oil, stirring to combine.
    9. 9
      Over medium heat, continue stirring until brown, about 3 minutes.
    10. 10
      Return to processor and add remaining ingredients, including the reserved oil.
    11. 11
      Process until well blended.
    12. 12
      Season to taste.
    13. 13
      Can be made ahead and refrigerated.
    14. 14
      Bring to room temperature before using.

    Ratings & Reviews:

    • on July 08, 2013

      55

      Great dressing for a spinach salad with lentils, pickled onions, roasted zucchini, beet chips and kale chips... but not a kid friendly meal (I was trying to imitate the salad at Nordstrom's Bistro and it was pretty good... I still need to work on it). My husband said he would not like it as a regular salad dressing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2008

      55

      Good recipe and flavor. The dressing came out a little thick, so next time I am going to try adding a little more vinegar and a splash or two of Merlot or Cab Sav. Then puree for a while. Overall, it is a great base. PS Add salt and pepper also.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2007

      55

      Great recipe, I made this to go with Prosciutto-wrapped Asparagus. The only change I made was to reduce the garlic to two cloves as I didn't want a strong garlic taste. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Shallot Vinaigrette

    Serving Size: 1 (431 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1642.1
     
    Calories from Fat 1465
    89%
    Total Fat 162.8 g
    250%
    Saturated Fat 22.4 g
    112%
    Cholesterol 0.0 mg
    0%
    Sodium 1214.8 mg
    50%
    Total Carbohydrate 43.5 g
    14%
    Dietary Fiber 0.8 g
    3%
    Sugars 10.0 g
    40%
    Protein 7.6 g
    15%

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