Roasted Shallot Vinaigrette Recipes

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ROASTED SHALLOT VINAIGRETTE



Roasted Shallot Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 7

6 to 8 cloves garlic
1 shallot, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
  • In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

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.

ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE



Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette image

This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 tablespoons honey
5 tablespoons sherry vinegar
5 tablespoons olive oil
Coarse salt and freshly ground pepper
3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
8 shallots, halved lengthwise if large
1 teaspoon Dijon mustard
1/3 cup water
1 large head frisee, trimmed, leaves separated
2 heads Belgian endive, leaves separated and torn in half if large
3/4 cup walnuts (3 ounces), toasted

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
  • Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
  • Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
  • Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.

ROASTED SHALLOT VINAIGRETTE



Roasted Shallot Vinaigrette image

This is a nice dressing to have on hand. It makes a simple tossed salad very special. It would also be nice as a baste for chicken or even salmon.

Provided by Normaone

Categories     Salad Dressings

Time 53m

Yield 1 cup

Number Of Ingredients 6

1 cup peeled shallot
4 cloves peeled garlic
3/4 cup olive oil, divided
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 400^F.
  • In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
  • Stir to coat evenly.
  • Cover and bake until tender and golden, about 40 minutes, stirring now and then.
  • Drain shallots and garlic and place in a blender or food processor.
  • Reserve oil.
  • Puree shallots and garlic and transfer to a heavy medium skillet.
  • Add remaining 1/4 cup olive oil, stirring to combine.
  • Over medium heat, continue stirring until brown, about 3 minutes.
  • Return to processor and add remaining ingredients, including the reserved oil.
  • Process until well blended.
  • Season to taste.
  • Can be made ahead and refrigerated.
  • Bring to room temperature before using.

Nutrition Facts : Calories 1642.1, Fat 162.8, SaturatedFat 22.4, Sodium 1214.9, Carbohydrate 43.5, Fiber 0.9, Sugar 10.1, Protein 7.6

WHOLE ROASTED TROUT WITH ROASTED SHALLOT AND PANCETTA VINAIGRETTE



Whole Roasted Trout with Roasted Shallot and Pancetta Vinaigrette image

Provided by Food Network

Number Of Ingredients 18

4 ounces pancetta, diced
1 1/2 shallots, sliced
1 garlic clove, sliced
1 cup sherry vinegar
2 cups vegetable stock
Salt and pepper, to taste
1-ounce extra virgin olive
1-ounce olive oil
4 whole trout, deboned and scaled
8 each baby carrots, peeled and blanched
8 each baby zucchini, blanched
8 each baby patty pan squash, blanched
8 each roasted shallots, roasted and peeled
4 each red potatoes, boiled and quartered
1-ounce parsley, minced
1-ounce thyme, minced
Salt and pepper, to taste
Roasted shallot and pancetta vinaigrette (recipe above)

Steps:

  • For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.

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