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.
FRIED CHEESE WITH SHALLOT DRESSING (QUESO FRITO ALINADO CON SALSA DE ESCALONA)
Steps:
- In a cup combine the dressing ingredients. Dust the cheese pieces with flour, dip in the egg, then in the crumbs. (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F and fry the cheese quickly until golden on both sides. Or, better use a deep-fryer. Drain. Sprinkle the dressing over the cheese and serve immediately.
WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE
This simple salad hinges on a classic Southeast Asian flavor combination: sweet-hot-savory. This recipe calls for watermelon, but you could also use pineapple, cantaloupe, green mango or pomelo, or even leftover grilled steak or poached shrimp, as the combination of dressing, herbs and fried shallots can enliven a wide range of flavors. But using a mortar and pestle instead of the food processor and seeking out palm sugar instead of substituting brown sugar is strongly suggested here. The recipe will make more dressing than you need, so feel free to experiment after getting used to it.
Provided by J. Kenji López-Alt
Categories dinner, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the dressing: Combine garlic, chiles and sugar in the bowl of a large mortar and pestle. Pound into a fine paste. Add fish sauce and stir with the pestle until the sugar is fully dissolved. Add the lime juice and stir with the pestle to incorporate. Alternatively, you can combine the garlic, chiles, palm sugar (chop it into bits with a heavy knife or cleaver if it came in solid chunks), fish sauce and lime juice in a blender. Blend until the garlic and chiles are finely chopped, and stir until the sugar is dissolved.
- Prepare the salad: If using homemade shallots, skip to Step 3. If using store-bought shallots, toast them dry in a large skillet over medium-low heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes). Season generously with salt and transfer to a bowl.
- Combine watermelon, onion, cucumber, mint, cilantro, peanuts, half of the fried shallots and ¼ cup dressing in a large bowl. Toss to combine. Taste and add more dressing as desired. (Excess dressing can be reserved in a sealed container in the fridge for up to two weeks.) Transfer to a serving platter and sprinkle with remaining shallots. Serve.
FRIED SHALLOT CAESAR SALAD
The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It's a great party dip for chips (or anything you'd serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
Provided by J. Kenji López-Alt
Categories dinner, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
- Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
- Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
- In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.
FRIED SHALLOT OR GARLIC FLAKES
These are a very crisp and tasty topping or addition to everything from soups and salads to curries and stir-fries. You can find these commercially prepared in Asian markets, but you can't beat the taste of freshly homemade. I love them with seafood (trying serving crab over a bed of garlic flakes!)
Provided by GeeWhiz
Categories Vegetable
Time 13m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 inch.
- When the oil is moderately-hot (about 325 degrees), add the shallot or garlic slices.
- Fry slowly, stirring, just until golden brown, 2 to 3 minutes.
- Using a slotted spoon, transfer the slices to paper towels to drain.
- Let cool, then store the flakes in an airtight container at room temperature for up to several weeks.
Nutrition Facts : Calories 57.6, Fat 0.1, Sodium 9.6, Carbohydrate 13.4, Protein 2
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.
FRIED CHEESE WITH SHALLOT DRESSING
A crispy crust, melting cheese, and a savory dressing. Do appetizers get much better? Although most of the preparation for this dish can be made well ahead of time, this tapa must be cooked at the last minute and served immediately. The nicest fix for this is to invite your guests into your kitchen, or take you electric skillet out to them.
Provided by Julie3551
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix first four ingredients for the dressing, reserve.
- Cut cheese into 1/2 inch slices (I cubed mine).
- Beat eggs with water.
- Dust cheese in flour, then dip in the egg.
- Roll cheese in bread crumbs, coating well.
- * note - the cheese can be prepared this far up to one day ahead.
- Heat 1/2 inch oil in skillet to about 380°F.
- Fry cheese quickly until golden on both sides, drain.
- Drizzle with the dressing.
- Serve immediately.
Nutrition Facts : Calories 286.6, Fat 23.1, SaturatedFat 10.4, Cholesterol 142, Sodium 593.8, Carbohydrate 5.5, Sugar 0.2, Protein 14.4
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