Shallot Vinaigrette

Shallot Vinaigrette Recipe

A few weeks back, I tried to clean and organize a couple of the most chaotic areas in our house. It was the pantry first, and then the refrigerator (which happens to reside directly next to the pantry). Books were purged, magazines passed along, laundry washed. It all looked great for about five minutes. In the process, I found a handful of rogue shallots, that had somehow migrated from the kitchen. They were clustered near a tower of tart pans until I picked them up, moved them back to the kitchen, and minced them into this shallot vinaigrette later in the evening. There was a bit of a twist - I made the dressing with rosé wine in place of vinegar. It's extra shallot-y, but because of the technique I use, the shallots are more flecks than pieces, and they cling perfectly to all the things I love this time of year - little gems, avocado, roasted tomatoes, panzanella...

I suppose this wouldn't technically be considered a vinaigrette, because I'm using rosé in place of the white wine vinegar I typically use. But, I like the way it lends a bit of acidity, but in an entirely different way than vinegar does. Play around with the balance - depending on your wine, shallots, and olive oil, you'll want to tweak with a bit more/less wine and olive oil, and, of course, salt....and if you feel like you need a bit more edge, a kiss of lemon juice or white wine vinegar will bring it into focus.

Shallot Vinaigrette Recipe
Shallot Vinaigrette RecipeShallot Vinaigrette Recipe

I took that photo of the refrigerator with my cellphone, and have looked at it a number of times since. The verdict: nearly unrecognizable - vegetables and leftovers made their way back with in a day or two, and now I'm back to pushing, stacking, and jockey-ing every time I open the door. But it did feel good while it lasted. :/


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Shallot Vinaigrette

If you don't have a bottle of rosé wine on hand (and ready to drink) just swap in 1 1/2 tablespoons high-quality white wine vinegar.

1/4 cup very finely minced shallots
1/4 teaspoon fine grain sea salt
3 tablespoons rosé wine
a generous pinch of sugar (or equiv. honey)
5 tablespoons extra virgin olive oil
1 tablespoon crème fraîche or a splash of cream

On a cutting board sprinkle the minced shallots with the salt. Using your knife, chop and smash through the pile a few times, until you end up with a shallot paste. Transfer to a bowl and add the rosé wine and sugar. Set aside for at least 10 minutes. Slowly add the olive oil to the shallot mixture, whisking into an emulsion. Add the crème fraîche and continue to whisk. Taste and add more salt, sweetness, or rosé wine, adjusting to your tastes.

Makes 2/3 cup.

Prep time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Heidi, I'm happy to know I"m not the only person with film in her fridge! My partner is a photojournalist, and I long ago resigned myself that my vegetable bin will never again be filled with veggies. Film lives there.

    Jenn
  • I must say I'm relieved to hear that your fridge is back to its hectic state. When I first scrolled through your post and saw that photograph I audibly sighed- I live in Germany where it's normal to have something that is roughly half the size of the typical American appliance and mine always looks like a bomb went off inside. Alas- yours made a beautiful picture! And I will certainly try this recipe next time I've got a bottle of rose sitting around! Thanks for sharing!

    Carly
  • Rosé in salad dressing? Brilliant! Can't wait to give this a try.

    annie
  • Very impressive fridge... and cookbook collection :-)

    Emma Galloway
  • Thank you for the photo of your kitchen bookshelf. I am showing it to my husband for evidence that other people have libraries in their kitchen! I saw that you and I share some of the same cookbooks and that makes me smile!!

    Lee Finlay
  • Bandol rose is one of my favourite things - such good stuff but maddeningly hard to find here.

    Gemma
  • Sounds lovely, especially for all the summer salad weather we're having in London. I can't wait to try it.

    Symone Krimowa
  • I've been toying with the idea of cleaning out my fridge and pantry, so this post is perfectly timed to push me to do it. The shallot vinaigrette looks lovely.

    la domestique
  • Organizing the kitchen can be such a relief but like yours, mine hardly lasts! Either way, it is worth it because you created this incredibly flavorful dressing.

    christina @ The Beautiful Balance
  • I am constantly trying the make-meals-with-whats-in-the-fridge game to keep things tidy. Never seems to quite balance at zero and I am very impressed with your photo! The dressing sounds delicious. I'll have to chop a little more to try the shallot paste.

    HS: You should see it now S ;) xo

    sara forte
  • I am really glad that your fridge doesn't always look so perfect :) I realllllllllly try to keep mine neat, pared down, orderly; but - it doesn't always stay like that. I love all your whites and marbles and just the whole serene vibe. Ahhh, it's so tranquil to see!

    Averie @ Averie Cooks
  • I love the film in the bottom drawer of your fridge. Classic.

    Mallory
  • I love this vinaigrette. Rose is a great idea. Might try this on the weekend. Thanks for the inspiration!

    Andy W
  • Beautiful herb bunches on your wall. Shallot vinaigrette sounds divine.

    Nicola Galloway
  • Better to have vegetables in the fridge, chaotic mess or not. Thanks for sharing!

    Leah
  • lovely recipe aside, I'm jealous of your polaroid film stash! love that sepia stuff.

    HS: The sepia is sooo good.

    teresa
  • rose wine is one of guilty pleasures. While people may say it is not real wine, I really adore the colour and subtle sweetness. this will go wonderfully with a chicken salad

    Belinda @themoonblushbaker
  • I fell in love with shallots on a recent trip to Asia - they're used so much more than they are here in Oz! So now I've stocked my pantry with them ... for emergency curries and noodles ... and now, this dressing. Yum.

    Amanda @ Easy Peasy Organic
  • I make a shallot viniagrette just like this one– just without the rosé! I love mine with a lot of cracked pepper, too. Will have to whip up a batch ASAP.

    A K
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