Roasted Shallot Vinaigrette

READY IN: 53mins
Recipe by Normaone

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.

Top Review by Chef TanyaW

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.

Ingredients Nutrition

Directions

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

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