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Rhubarb and Shallot Vinaigrette

Rhubarb and Shallot Vinaigrette

This Zesty Vinaigrette dresses up greens with an essence of Rhubarb. Make these delectable Bruschettas to serve with the salad

Rhubarb and Goat Cheese Bruschetta over a salad with Rhubarb & Shallot Vinaigrette
Roasted Rhubarb, Rhubarb & Shallot Vinaigrette and Homemade Rhubarb Vinegar

Rhubarb and Shallot Vinaigrette


½ cup neutral oil*, divided

⅓ cups shallots, peeled and coarsely chopped

1 tablespoon fresh garlic, peeled and coarsely chopped

2 pinches ground cloves

⅛ teaspoon Italian seasoning

2 pinches freshly cracked black pepper

2 teaspoons pure maple syrup

¼ cup Rhubarb Vinegar (see recipe)



Make the Rhubarb Vinegar.


Pour the oil in a glass measuring cup. Take out 2 tablespoons and add to a small skillet with the shallots.
Turn the heat to medium and cook the shallots, stirring until they are just golden around the edges.
Remove from heat. After 1 minute, add the garlic, cloves, Italian seasonings, pepper and maple syrup.


Add this mixture to a small food processor or a blender. Process until finely chopped and creamy.
Add the Rhubarb Vinegar, swirl to incorporate.


Slowly – add the remaining oil in a slow stream until emulsified.
Option: add 1 T. roasted rhubarb to the dressing.


Great with: Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette.


Store Vinaigrette in a clean glass container in the refrigerator.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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