Best Roasted Lemon Shallot Vinaigrette Recipes
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.
ROASTED LEMON VINAIGRETTE
Make and share this Roasted Lemon Vinaigrette recipe from Food.com.
Provided by ewardwell
Categories Low Protein
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- dry roast lemons, fine dice shallots.
Nutrition Facts : Calories 178.3, Fat 9.7, SaturatedFat 1.4, Sodium 90.3, Carbohydrate 22.9, Fiber 5.1, Sugar 15.2, Protein 4.1
LEMON SHALLOT VINAIGRETTE
Make and share this Lemon Shallot Vinaigrette recipe from Food.com.
Provided by threeovens
Categories Salad Dressings
Time 10m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a bowl and whisk together.
- Alternatively, combine ingredients in a small glass jar, cover with lid, and shake.
Nutrition Facts : Calories 68.6, Fat 6.8, SaturatedFat 0.9, Sodium 0.6, Carbohydrate 2.5, Sugar 1.6, Protein 0.1
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
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.
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