Roasted Shallot Vinaigrette

Submitted 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."

 

• Ready In: 53mins
• Ingredients: 6
• Yields: 1 cup

ingredients

• 236.59 ml peeled shallot
• 4 clove peeled garlic
• 177.44 ml olive oil, divided
• 59.14 ml balsamic vinegar
• 14.79 ml soy sauce
• 14.79 ml Dijon mustard

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.

Reviews

[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.

 

[Everything Sweet]

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.

 

[English_Rose]

Great recipe, I made this to go with Recipe #92175. 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!