Give Thanks For Shallots
When it comes to salad, shallots are the chameleons of the allium world: raw and finely diced they impart a bright sparkle to a bowlful of mixed lettuces, roasted they lend a mellow sweetness that keeps you eating your greens, tantalizing bite after bite.
This salad dressing is a great way to start your Thanksgiving countdown. You can make it a couple of days in advance, tuck it in the fridge as you do your complicated cooking projects, then simply let it come to room temperature on the Big Day. Its flavors will blend with everything on your Thanksgiving table, and if you’re trying for a seasonal and local meal, shallots can fill the bill perfectly. This dressing is super simple to make, just peel your shallots and you’re practically done. And don’t use your zillion dollars a drop balsamic here, a good commercial one will do just fine.
Roasted Shallot Vinaigrette*
1 cup shallots, peeled and sliced
4 cloves garlic, peeled
2/3 cup fruity olive oil
1/3 cup balsamic vinegar
1 T soy sauce
1 T Dijon mustard
1 tsp honey (optional)
salt and pepper to taste
Preheat oven to 400°. Place the shallots, garlic, and 1/4 cup of the olive oil in a small oven-proof dish, cover tightly with foil, and bake until soft and lightly golden, about 20 minutes. Let cool, then purée in the blender with the remaining ingredients. It’s that simple.
*This recipe came from the San Francisco Chronicle too many years ago to remember, and it’s really stood the test of time.