Roasted Shallot Vinaigrette

Aug 30, 2013

Roasted Shallot Vinaigrette

Menu:

Chicken cacciatore with mushrooms, tomatoes and peppers over whole wheat cous cous

Turkey bolognese over plus fettuccine

Grilled salmon, Squash and onions and roasted new potatoes

Pork tenderloin, Brussels sprouts and bacon with roasted parsnips

Grilled chicken, roasted shallot vinaigrette, braised gigante beans, sautéed broccolini

Recipe:

Roasted Shallot Vinaigrette 

Cooking Time: 45 minutes makes: 2 cups

This flavorful dressing is great to have on hand; it makes a delicious sauce for chicken and pork and a great dip for raw vegetables.

Ingredient:

5-6 medium shallots

5 sprigs thyme

2 tsp. Dijon mustard

1 1/2 cups olive oil

1/3 cup balsamic vinegar

Salt & Pepper, to taste

Cooking Instructions:

Preheat the oven to 350*.  Peel the shallots, drizzle with olive oil and roast in a foil packet with the thyme sprigs.  Cook until tender, about 45 minutes-1 hour, depending on the size of the shallots.  Allow to cool slightly, then purée in a blender with the vinegar and mustard until smooth.  Slowly drizzle in the oil.  The dressing will be thick.  Season with salt and pepper, and refrigerate.

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