My poor leafy greens from this week’s CSA are beginning to wilt on me. I wanted to use them before they were no longer salvageable, so another salad! I’m stunned with how many different vinaigrette recipes exist out there. This one has a slight twist to it, using a roasted shallot instead of a raw one. The original recipe can be found here, another recipe from my trusty Cooking Light.
Ingredients:
1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
A few leaves of Romaine and red leafy lettuce, washed and torn (enough for 3 plates)
1/2 cup grape tomatoes, halved (optional)
1/3 cup crumbled feta cheese (optional)
To make the vinaigrette, first preheat the oven to 400 degrees. Wrap the shallot in tin foil and cook at 400 degrees for 35 minutes.
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| This smells so good when it’s cooking |
Cool for 10 minutes and mince.
While the shallot is cooking and cooling, prepare your lettuce. Wash and tear the lettuce and allow to dry in a colander. Halve your tomatoes. Add the lettuce, tomatoes and feta cheese to a large bowl. You can throw in whatever you happen to have around: peppers, artichoke hearts.. whatever makes you happy.
Combine the minced shallot and all ingredients up to pepper in a bowl, whisking to combine. (I just added them all to a jar, closed the jar tightly, and shook to combine.)
Add to salad and toss well to coat.
This is a great vinaigrette for those that find normal vinaigrettes too acidic. The roasted shallot (and the teaspoon sugar) add some sweetness to the dressing which cuts some of the acidity in the vinegar, without making it overly sweet.
I love salads and your dressing sounds good. I normally use some vinegar, sugar and whole seed mustard. But I will try your dressing next time.
I always eat salads sans dressing as I hate most of them. This is one I might actually love. Hope you don’t mind me trying it out for myself. I’ll let you know what I think. I am a shallot freak, love them on just about everything. Thanks so much for sharing.