AllenOK
New member
I used to make this up in Michigan. It's ADDICTING! We would make a batch each day, and use maybe a third of it for salad orders; the rest would be used as a dip for the bread we baked each day.
Since it's summertime, this is a good, "light" salad dressing. It really makes a salad of Mesclun pop, especially the more bitter greens.
½ c shallots, minced
1 T garlic, minced
1 c extra virgin olive oil
1 c Balsamic vinegar
Salt and pepper to taste
In a small pan, sweat the shallots and garlic in the oil over low heat. Do not caramelize. Once the shallots start to turn translucent, remove from the heat and allow to cool. Once it’s cool, add the balsamic vinegar, salt, and pepper, and store in an airtight container. This vinaigrette will separate, so shake before serving. Allow to come to room temperature before serving, as the oil will congeal.
Since it's summertime, this is a good, "light" salad dressing. It really makes a salad of Mesclun pop, especially the more bitter greens.
Roasted Shallot Balsamic Vinaigrette
Yields:
½ c shallots, minced
1 T garlic, minced
1 c extra virgin olive oil
1 c Balsamic vinegar
Salt and pepper to taste
In a small pan, sweat the shallots and garlic in the oil over low heat. Do not caramelize. Once the shallots start to turn translucent, remove from the heat and allow to cool. Once it’s cool, add the balsamic vinegar, salt, and pepper, and store in an airtight container. This vinaigrette will separate, so shake before serving. Allow to come to room temperature before serving, as the oil will congeal.
Last edited by a moderator:
