BEST SHALLOT DRESSING RECIPE
This is hands down the BEST shallot dressing recipe you'll ever make! It uses just a few simple ingredients, tastes amazing and goes well with all types of salads!
Provided by Alyssa
Categories Dressing
Time 10m
Number Of Ingredients 7
Steps:
- Start by dicing the shallot into small pieces.
- Add all the ingredients into a glass mason jar or small bowl, and whisk everything together.
- Allow to sit for at least 5 minutes, then use it as you'd like!
- Store in a fridge for 2 - 3 weeks.
Nutrition Facts : ServingSize 2 tablespoons, Calories 52 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 1 g, Sugar 1 g
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
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.
SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
APPLE & SHALLOT DRESSING
Full of classic herbs like thyme and sage, but featuring surprises like fennel and golden raisins, this incredible dressing is like a savory bread pudding.
Provided by Food Network
Categories condiment
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large stock pot over medium heat, melt 4 tablespoons butter. Add the shallots, season with salt, and sauté, stirring occasionally, until soft and translucent, 6-8 minutes. Remove fennel stalk and fronds from bulb; save for another use or discard. Cut bulb in half, then cut out and discard the core from each half. Slice fennel into a ½-inch dice and set aside.Using a knife to peel off the tough skin of the celery root; discard the skin. Slice celery root into a ½-inch dice. To the pot, add fennel, celery root, apple, and walnuts; stir to combine. Sauté over medium heat, stirring occasionally, until tender, 3-4 minutes. Season with salt and pepper.
- Turn off the heat; add the bread and raisins to the pot. Stack sage leaves, then roll like a cigar and thinly slice across to create fine ribbons of sage (also known as a "chiffonade"). Remove thyme leaves from the stem by pinching the tip of the sprig and pulling straight down. Add coriander, sage, and thyme leaves to the pot; season generously with more salt and pepper.
- Add milk a little at a time, and use your hands to gently combine all the ingredients after each addition. (If mixture is too hot, gently mix with wooden spatula or spoon until the stuffing cools.) Make sure each crouton is coated with milk, but not soggy. When enough of the milk has been added, allow the stuffing to rest, stirring occasionally, until the milk has fully absorbed, about 15 minutes. Meanwhile, grease a 13-by-9-inch baking dish with 1 tablespoon butter and preheat oven to 350 F.
- Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 50-60 minutes.
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.
CREAMY SHALLOT VINAIGRETTE
This is the exact salad dressing I had recently at a chain restaurant, and it was so delicious!!! Taken from the New York Times food section, and adapted from "How to Cook Everything". It is creamy, yet light and tangy.
Provided by texasstargazing
Categories Salad Dressings
Time 5m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients (except shallot) into a small food processor or blender and turn on machine. Blend for 30 seconds, Taste and add vinegar if needed.
- Add shallot and turn machine on and off a few times until it is minced into dressing. Taste and adjust seasoning.
Nutrition Facts : Calories 1073.8, Fat 118.9, SaturatedFat 21.1, Cholesterol 28.1, Sodium 132.3, Carbohydrate 4.5, Fiber 0.2, Sugar 1.9, Protein 1.8
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