Best Shallot Vinaigrette Recipes

SHALLOT VINAIGRETTE

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.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

EASY SHALLOT VINAIGRETTE

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.

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 375 degrees.
• Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

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.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
• Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
• With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
• Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
• Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
• Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
• Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.

STRAWBERRY SALAD WITH SHALLOT-HONEY VINAIGRETTE

Steps:

• Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
• Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
• Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE

Steps:

• Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

ROASTED SHALLOT VINAIGRETTE

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 ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Steps:

• Heat oven to 500°.
• Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
• Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
• To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
• Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
• Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

RED-LEAF LETTUCE WITH SHALLOT VINAIGRETTE

Steps:

• Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Steps:

• Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
• Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
• Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
• Do Ahead:
• Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE

Steps:

• Adjust oven rack to uppermost position and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
• Cool asparagus 5 minutes and arrange on serving dish.
• Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

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.

EASY SHALLOT VINAIGRETTE

Steps:

• Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.

FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE

Steps:

• Method
• To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
• To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
• To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
• Assembly
• Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
• Wine Notes
• The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.

BABY LETTUCES WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.