Photographer and Prop stylist: Gina DeSimone; Food Stylist: Briana Riddock
About 1 cup
Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. By caramelizing the shallots, their natural sweetness is released as they simmer in hot olive oil. When blended with the sherry vinegar, this simple vinaigrette takes on a beautiful rich color and consistency. Note, the vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.
3/4 cup plus 1 tablespoon olive oil, divided
2 cups shallots, chopped
2 garlic cloves, chopped
1/4 cup Sherry vinegar
1 teaspoon salt
How to Make It
In medium non-stick pan, heat 1 tablespoon oil over medium heat; add shallots to pan and cook for 10 minutes or until they are dark golden brown. Add the garlic in the last few minutes of cooking the shallots.
Add the shallots to a high-power blender with sherry vinegar and salt. Blend to incorporate; with the blender running, slowly drizzle in the olive oil to emulsify.
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