Ingredients
-
1
-
4
-
3/4
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
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 , 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 , 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
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Steps
|
1
Done
|
Preheat Oven to 400^f. |
|
2
Done
|
in a Medium Glass Baking Dish Combine the Shallots, Garlic and 1/2 Cup Olive Oil. |
|
3
Done
|
Stir to Coat Evenly. |
|
4
Done
|
Cover and Bake Until Tender and Golden, About 40 Minutes, Stirring Now and Then. |
|
5
Done
|
Drain Shallots and Garlic and Place in a Blender or Food Processor. |
|
6
Done
|
Reserve Oil. |
|
7
Done
|
Puree Shallots and Garlic and Transfer to a Heavy Medium Skillet. |
|
8
Done
|
Add Remaining 1/4 Cup Olive Oil, Stirring to Combine. |
|
9
Done
|
Over Medium Heat, Continue Stirring Until Brown, About 3 Minutes. |
|
10
Done
|
Return to Processor and Add Remaining Ingredients, Including the Reserved Oil. |
|
11
Done
|
Process Until Well Blended. |
|
12
Done
|
Season to Taste. |
|
13
Done
|
Can Be Made Ahead and Refrigerated. |
|
14
Done
|
Bring to Room Temperature Before Using. |
