Shallot Vinaigrette
Ingredients
- 1 shallot (diced small)
- 3 tbsp seasoned rice vinegar
- 3 tbsp olive oil
- fresh ground black pepper
Directions
- Combine diced shallot and seasoned rice wine vinegar to a bowl and let stand for 20 minutes
- Add olive oil and season with a few twists of fresh ground black pepper
I love the beauty of shallots with vinegar in this vinaigrette! it’s what I use as a base for any salad or vegetable dressing. The shallots macerated in the seasoned rice vinegar is wonderful and bright. In a simple recipe like this, it’s important not to overpower the flavor of the macerated shallots. To avoid this, my preference is to use a Kalamata olive oil since it’s flavor isn’t as intense compared to extra-virgin olive oil.
My favorite salad is an Asparagus Spring Salad and this vinaigrette brings out every flavor of each ingredient. The vinegar sweetens the shallots to absolute perfection. When you incorporate it into a dish the sweetness brings out any fresh and floral flavors.
Variations
I use this recipe as a base for almost any salad dressing. You can mix in Dijon and honey for a sweet, tangy honey mustard. Throw in a minced anchovy with herbs and garlic powder for a simple Italian dressing. I also recommend substituting the rice vinegar with red wine vinegar when making mignonette for oysters.
Of course, you can use this vinaigrette to dress any salad or veggie. But you can also toss it will cooked potatoes, radishes and fresh dill for a summer potato salad.
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