The post-Thanksgiving cleanse has started (to prepare my tummy for walnut balls, gingersnaps, and thumbprints), and salads are on the menu!
Instead of boring yourself with a flavorless lettuce, try out one of my favorite dressing recipes – this easy roasted shallot vinaigrette!
It’s so good that if you were here in the kitchen with me, you’d see my fiancé bent over the salad bowl, eating the roasted shallots alone with a fork!
What I love most about this salad dressing is it’s so versatile. Roasted shallots get so richly caramelized and fall apart in your mouth, and mixing them in with a dash of slightly sweet and nutty sherry wine vinegar cuts in with just a bit of tang.
Skip bottled dressing!! I’m telling you! 3 ingredients have never tasted so yummy.
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Makes: roughly 4 servings
Prep time: 10 minutes
Cook time: 1 hour (plus 20 minutes to let vinaigrette cool)
Total time: 1 hour and 30 minutes
5-6 medium shallots, peeled
3/4 cup extra virgin olive oil
1 1/4 tablespoons sherry wine vinegar (or substitute rice wine vinegar)
Salt and pepper to taste
Preheat the oven to 400 degrees.
Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces of aluminum foil up and around the sides of a water glass. Once formed, remove the water glass and let the foil bowl stand on its own.
Add olive oil and shallot halves. The shallots do not need to be completely submerged. Close the opening of your aluminum foil bowl by pushing together the sides and sealing the top.
Place foil package in oven for 1 hour.
Remove from oven, cool for 15 minutes, and scoop roasted shallots and shallot infused oil into a medium glass bowl. Add sherry wine vinegar, salt and pepper. Stir and pull apart shallots to desired consistency. I like to leave some pieces of shallot fully intact!
Pour over your favorite greens or salad when dressing has cooled to room temperature. Toss to perfection!
Keep in fridge for up to 4 days, letting sit at room temperature for at least 30 minutes before serving.
The Steps with Video
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