ROASTED SHALLOT VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1/2 cup
Number Of Ingredients 7
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.
ROASTED SHALLOT VINAIGRETTE
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
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
RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE
Steps:
- Preheat oven to 375 degrees F.
- Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
- With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
- Combine seasoned rice wine vinegar and minced shallots in a small bowl.
- When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
- Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.
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.
RACK OF LAMB WITH ROASTED-SHALLOT VINAIGRETTE
Make and share this Rack of Lamb With Roasted-Shallot Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 54m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
- Remove the shallot from the grill, and let cool; remove and discard the peel.
- Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
- Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
- Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
- Loosely cover the bones with foil to keep them from burning.
- Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
- Remove from the grill and let rest for 5 minutes before cutting into chops.
- Serve warm with the vinaigrette.
Nutrition Facts : Calories 126.2, Fat 13.6, SaturatedFat 1.9, Sodium 451.2, Carbohydrate 1.5, Fiber 0.3, Protein 0.3
CREAMY SHALLOT AND PARSLEY VINAIGRETTE
This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.
Provided by Mike Karam
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g
ROASTED LEMON-SHALLOT VINAIGRETTE
Roasting lemons and shallots brings out their natural sugars and imparts a smoky flavor as well. Try variations, too, such as oranges and large cloves of garlic.
Yield makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare a medium heat fire (350°F) in a wood-fired oven or cooker.
- Place the lemons and shallots, cut side down, in a clay baking dish. Season with a drizzle of olive oil and the salt, add the bay leaf, and roast until the shallots and lemons are tender, about 25 minutes. Remove from the oven and let cool. Remove the bay leaf, peel the shallots, and then coarsely chop the shallots and lemon wedges. Place the entire contents of the dish, including the roasting liquid, into an airtight container and refrigerate. The next day, divide into 1/2-cup amounts, seal in airtight containers, and refrigerate for up to 3 weeks.
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.
ALEPPO PEPPER-ROASTED PORK WITH SHALLOT VINAIGRETTE
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Provided by Alison Roman
Categories Bon Appétit Dinner Roast Pork Shallot Christmas Small Plates Kid-Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 12 servings
Number Of Ingredients 15
Steps:
- Pork:
- Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.
- Preheat oven to 300°F. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6-7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.
- Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
- Vinaigrette and assembly:
- Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl. Season with salt and black pepper; serve with pork. Do ahead: Vinaigrette can be made 6 hours ahead. Cover and chill.
More about "roasted shallot vinaigrette recipes"
ROASTED SHALLOT VINAIGRETTE - MY NOURISHED HOME
From mynourishedhome.com
4.6/5 (35)Estimated Reading Time 2 minsServings 6Total Time 15 mins
- Roast the shallots and garlic in the 1/3 cup of oil either in the oven or in a small skillet on the stove until tender and slightly colored.
- In a blender add the vinegar, shallot mix, mustard, honey, thyme and salt and pepper. Turn on the machine and slowly emulsify the oil.
ROASTED SHALLOT VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 45 minsServings 0.67
- Preheat oven to 400°. Peel shallots, and toss with 1 Tbsp. olive oil in a large bowl. Arrange shallots on an aluminum foil-lined baking sheet.
- Bake at 400° for 25 minutes or until shallots are very tender, turning once after 15 minutes. Remove from oven, and let cool 10 minutes.
- Pulse roasted shallots, white wine vinegar, and next 4 ingredients in a food processor 3 to 5 times or until thoroughly blended. With processor running, slowly pour 1/3 cup olive oil through food chute in a slow, steady stream, processing 15 to 20 seconds or until mixture is blended and smooth. Serve immediately. Store vinaigrette in an airtight container in refrigerator for up to 5 days. Let stand at room temperature for 10 minutes, and whisk just before serving.
ROASTED SHALLOT VINAIGRETTE - RELISH
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- 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.
- 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.
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