Shallots are small, delicately flavored onions often used in sauces because they dissolve into liquid. Creating a shallot salad with an herb dressing requires making the two components separately, combining only when ready to serve, to maintain the integrity of the shallots. Caramelizing the shallots, done by cooking in sugar, adds a bit of sweetness further developed with a touch of ginger. The sweetness pairs well with the more bitter flavor of the basil and lemon dressing.
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Melt 3/4 stick of butter in a heavy, ovenproof skillet. Add two pounds of shallots and three tablespoons of sugar. Cook for 10 minutes, stirring, until shallots are brown. Add two tablespoons of red wine vinegar, 1 teaspoon ground ginger, 1/2 teaspoon of ground basil and salt and pepper, to taste. Stir to coat the shallots. Place the pan in the oven and roast, uncovered, for 20 minutes.
2. Add to a blender one cup fresh basil, two cloves of minced garlic, 1/4 cup lemon juice and 1/3 cup olive oil. Blend until smooth. Remove the shallots from the oven, place them in a small bowl, and pour the basil dressing over them. Toss to coat well.
3. Serve the shallots in dressing over a bed of lettuce, using the excess dressing to coat the salad.
Tags: dressing over, teaspoon ground
