This rich vinaigrette is lovely on steamed vegetables like green beans, or a crisp frisée salad with a poached egg. The roasted shallots add a sweet flavor and smoky depth to the dressing.
- 8 shallots, peeled and ends trimmed
- 1 Tbsp. California Olive Ranch extra virgin olive oil
- 1 Tbsp. whole grain mustard
- 2 Tbsp. sherry vinegar
- 1 tsp. lemon zest
- 2 Tbsp. coarsely chopped fresh parsley
- ¾ cup California Olive Ranch extra virgin olive oil
- Sea salt and freshly ground black pepper
Preheat the oven to 425 degrees F.
In a small bowl, toss the shallots with 1 Tbsp. extra virgin olive oil. Place the shallots in a pie tin, and roast them for 35 to 45 minutes, or until tender. Cool.
Put the mustard, vinegar, zest, and parsley into a blender. Add four of the roasted shallots. Blend. Add the extra-virgin olive oil in a steady stream until the dressing emulsifies. Cut each of the remaining shallots in half, and add to the dressing. Season with sea salt and freshly ground black pepper.
Recipe courtesy of Jessica Strand, Salad Dressings (Chronicle Books, 2008)
Photograph by Maren Caruso