SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
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.
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
HAZELNUT VINAIGRETTE
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
- Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
HAZELNUT-CHIVE DRESSING
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette. Since it's made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
Provided by Julia Moskin
Categories easy, quick, salads and dressings
Time 20m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.
- Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.
Nutrition Facts : @context http, Calories 996, UnsaturatedFat 81 grams, Carbohydrate 33 grams, Fat 95 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 540 milligrams, Sugar 20 grams
TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE
Steps:
- In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
- In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
- In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
- In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.
HAZELNUT VINAIGRETTE
Yield makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.
- Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
ASPARAGUS WITH HAZELNUT VINAIGRETTE
Categories Vegetarian Quick & Easy Asparagus Spring Healthy Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Make vinaigrette:
- In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
- Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
- Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.
SHALLOT VINAIGRETTE
Categories Mustard Onion No-Cook Low Fat Quick & Easy Salad Dressing Shallot Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
MUSTARD-SHALLOT VINAIGRETTE
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Categories easy, lunch, quick, snack, salads and dressings, main course, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
SHALLOT VINAIGRETTE
Provided by Ali Larter
Categories Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a small bowl. Whisk vigorously until emulsified. Toss the vinaigrette with the lettuce and serve.
SHALLOT VINAIGRETTE
Make and share this Shallot Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Nutrition Facts : Calories 322.1, Fat 27.4, SaturatedFat 3.8, Sodium 125.3, Carbohydrate 18.7, Fiber 0.3, Sugar 0.3, Protein 3.1
SHALLOT-HAZELNUT VINAIGRETTE
Yield makes about 1 cup
Number Of Ingredients 6
Steps:
- In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper. Whisk thoroughly to combine. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
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