A great blender dressing you must try !
Keeps well in the refrigerator. Save some crispy shallots to
add to salads for flavor and crunch.
A great alternative to Balsamic Vinaigrette.
- 1 cup canola oil
- ¾ cup shallots, peeled, cut into 1/4 ” dice
- 2 teaspoons garlic, peeled (about 1 large clove)
- ⅓ cup sherry vinegar
- 1 tablespoon balsamic vinegar
- ½ teaspoon italian seasoning
- 1 teaspoon fresh rosemary, washed and dried, leaves only (optional)
- ¼ teaspoon sea salt
- ⅛ tablespoon fresh cracked black pepper
- 1 teaspoon dijon mustard
Place canola oil and chopped shallots in a small skillet.
Cook over medium low heat until the shallots are golden, about 10 minutes.
This takes a little patience, if the shallots are browning too quickly, turn
the heat down to low. Remove the shallots immediately into a small strainer, reserving the oil. Cool the oil, then continue with the recipe.
The shallots can be placed on paper towels to remove excess oil. Add next eight ingredients, (garlic through dijon mustard) in a blender.
Blend until smooth, then DRIZZLE in the oil SLOWLY. Do not rush, this takes some time to emulsify evenly. When thick and creamy,
add ALL BUT 1 tablespoon of shallots, and blend until smooth.
Use the reserved 1T. of shallots to sprinkle over a composed salad.
The rosemary in the dressing is nice if it is on hand.
This dressing is great on :
Green Bean, Tomato and Pearlina Mozzarella Salad
Servings : 16