Roasted Shallot Vinaigrette

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Updated: 8/14/2020

Try this mild vinaigrette made from shallots on salads or sautéed vegetables.

This mild vinaigrette is perfect on fresh asparagus or a salad of baby greens with apples, toasted pecans and Gruyère cheese or in a wheat berry salad.

Serves: 12 Save

Ingredients (7)

  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1 cup extra-virgin olive oil, divided
  • Sprig of rosemary
  • 1/3 cup white balsamic vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 400F.
  2. Toss together shallots, garlic and 1/2 cup olive oil. Spread on a baking pan. Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized. Drain shallots, reserving oil in a measuring cup. Add enough additional oil to measure 2/3 cup.
  3. Place shallots, rosemary and vinegar in a food processor. While machine is running, slowly drizzle in reserved oil. Add salt and pepper. Makes 24 (1-tablespoon) servings.