Shallot Dressing
We are inspired by a wonderful cookbook to make this vinaigrette. We vary the recipe slightly by adding more balsamic and less sherry vinegar. It is wonderful with any combinations of lettuces. It's especially good when serving the salad with roasted asparagus since balsamic vinegar compliments the asparagus nicely. The shallots provide a pleasant sweet taste and add nice depth to the dressing. Originally served as part of: Thanksgiving.
Ingredients
- 1 tablespoon shallot (coarsely chopped)
- 2 tablespoons sherry vinegar
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- salt & pepper
- ¾ cup extra-virgin olive oil
Instructions
We start by coarsely chopping the shallot on our cutting board. We add the shallot along with the vinegars, mustard, a pinch of salt, and some freshly ground pepper, to the chopping attachment of our immersion blender (we could have also used a small processor or blender). We pulse to incorporate the ingredients and finely chop our shallot. We add the olive oil and blend until the dressing is well-mixed. We taste for seasoning on a piece of lettuce and store in the fridge in a resealable plastic container, for up to five days, until ready to use.
Ingredients
- 1 tbsp shallot (coarsely chopped)
- 2 tbsp sherry vinegar
- ¼ cup balsamic vinegar
- 2 tsp Dijon mustard
- salt and pepper
- ¾ cup extra-virgin olive oil
Instructions
Put the shallot, vinegars, mustard, a pinch of salt and some black pepper in the immersion blender’s chopper (or a small processor) and pulse to chop the shallot fine.
Add the oil and blend well. Taste on a piece of lettuce and adjust. It keeps in the fridge up to 5 days.