Raw Salad Wshallot Vin Recipes

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI

Steps:

• For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
• For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
• Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.

CARAMELIZED SHALLOT VINAIGRETTE

Steps:

• Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
• In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.

RAW SALAD W/SHALLOT VIN.

Steps:

• With a vegetable peeler, shave the zuch and squash until you reach the seeds. Discard the seeds and place strips in salad bowl. Repeat peeling with carrot and place in bowl. Deseed peppers and cut into long strips. Add to bowl. In Food Processor, mince shallot and garlic. Add in vinegar and pulse for 2 seconds. In a slow stream with the food processor running, add the oil. DO NOT ADD QUICKLY. Add salt and pepper to taste Drizzle some over veggies, to liking, and store remaining vinagrette.