Bless Her Heart

Shallots have a delicate, slightly sweet flavor…milder in flavor compared to other bulb vegetables.

Shallots also provide a more concentrated source of nutrients than any other type of onion or bulb vegetable – including…

• higher level of proteins, fiber, and micronutrients
• more antioxidants
• more minerals: iron, potassium, magnesium, folate, calcium, manganese, phosphorus, zinc and copper

Shallots are believed to have potential health benefits, such as aiding in digestion and boosting immunity.

Shallots add depth to dishes without overpowering other ingredients.

They are frequently used in French cuisine…and can be used to make…

• a variety of dishes such as roasts, stir fries, and casseroles
• garnish for soups
• marinades, sauces, dressings and vinaigrettes
• pickled onions to use as a condiment
• salads

When shopping for shallots, look for shallots that are firm and free from any soft spots. They should have a dry, papery skin.

Smaller shallots are often sweeter and more flavorful than larger ones. Small shallots are packed with flavor, making them perfect for this dressing.

So many of us are so used to grabbing a bottle of whatever instead of making our own.

For example, it’s so much easier to grab a bottle or so of salad dressing whenever you’re throwing together a salad.

But making your own salad dressing is quite simple also.

Salad dressings generally require only a few simple ingredients that you probably already have on hand.

Salad dressing typically take only about three minutes to make.

Homemade salad dressings are healthier than store-bought salad dressing. You know exactly what goes into the salad dressing.

No more guessing what preservatives and so forth  – such as bland seed oils and refined sugars –are in the store-bought dressing that you’ve typically bought before.

Homemade salad dressings keep for quite a while. So making your own is definitely worth the effort.

Homemade salad dressings are typically cheaper than store-bought dressings. You can make a huge batch of salad dressing for the same cost as a tiny bottle of pre-made dressing.

Shallot vinaigrette is a delicious French dressing that  not only makes a delicious dressing for greens.

The mild onion-y flavor of shallot vinaigrette makes it great not only for creating a delicious, restaurant-quality salad…but also a great way to add a balanced sharpness and rich texture to other foods.

Shallot vinaigrette is especially great for using as…

• dip for your favorite veggies
• dressing for warm potato salad
• ingredient in salads, grain bowls and bean dishes
• marinade for chicken or seafood
• marinade for poultry, meat and fish
• sauce or  marinade drizzled over roasted veggies, grilled meats or poached salmon
• sauce served over your favorite pastas
• side dish with fresh greens like arugula and butter lettuce
• topping for sandwiches or avocado toast
• topping for steamed or roasted vegetables

Dijon Mustard: Dijon mustard adds a little zing and depth of flavor without being overpowering. Opt for a whole grain mustard if you want a slightly less sharp flavor.

Honey: Add a small amount of honey, maple syrup or agave syrup for a hint of sweetness.

Vinegar: This is a vinaigrette style salad dressing. You obviously can’t have that without some sort of vinegar. White wine vinegar gives the dressing that classic vinaigrette flavor. But white vinegar, red wine vinegar or apple cider vinegar will also work.

Italian Seasoning: A pinch of Italian seasoning adds the perfect flavor to this dressing. You could also add a pinch of finely-chopped fresh herbs or dried herbs. Good options include thyme, oregano, basil, chives, dill, mint, parsley, rosemary, tarragon. (But I pretty much use Italian seasoning in anything and everything because I’m frugal.)

Salt and Pepper: Everything pretty much calls for at least a little bit of salt and pepper, right(?!)

Shallot: Minced shallot offers a sweet nuance and a gentle heat to the dressing. This recipe calls for one finely-chopped large shallot. This is about 3Tbsp. Feel free to add more or less. For even less of an onion-y flavor, rinse the chopped shallot briefly under cold water before adding it to the dressing.

Garlic: Garlic adds a deliciously spicy kick to this dressing. Although fresh garlic adds the best flavor to this dressing, You may sub ¾tsp garlic powder.

Olive oil: It almost goes without say, but whenever you’re making an oil-and-vinegar salad dressing, you always want to use the best possible ingredients. The final product will only be as good as the ingredients that you use to make whatever you’re making.

Look for a good-quality extra virgin olive oil for this dressing. EVOO has a rich and delicious flavor that truly enhances the taste of the dressing.  Another good option is avocado oil.

Lemon: Fresh lemon juice adds the perfect amount of brightness and acidity to this dressing…really helping to elevate the flavor of this dressing. When shopping for lemons, look for lemons that are firm, plump, and heavy for their size. These lemons should be the juiciest. Also look for vibrant yellow lemons, with no hints of green. For a slightly different, refreshing citrus note, substitute lime for the lemon.

Red pepper flakes (optional): Red pepper flakes give the dressing a little kick, but feel free to leave this out if you don’t want a spicy dressing.

• 1 Tablespoon Dijon Mustard
• 2Tbsp honey
• ¼C vinegar of choice
• 1tsp Italian Seasoning
• ¼tsp salt
• ½tsp pepper
• 1 shallot, peeled and finely minced 
• 2 cloves garlic
• 1/3C olive oil
• 2Tbsp lemon juice
• ½tsp red pepper flakes (optional)

Dice the shallot: Trim the stem and bulb off the shallot. Peel off the skin. Cut the shallot in half vertically. Lay flat side down. Slice horizontally almost to the root end. Then slice vertically. Make crosswise cuts at tiny, even intervals. The small pieces will fall away.

Combine everything together: Add all of the ingredients to an 8oz Mason jar. Shake vigorously until the dressing is creamy and smooth. Adjust the seasonings as needed. If this is easier for you to do with a blender or immersion blender, then go for it.

Serve: Serve immediately or refrigerate in a sealed container for up to two weeks.

If you are serving the dressing immediately, first let the mixture sit for about 10 minutes to allow the flavors to meld together.

If you have stored it in the fridge, you may need to let the dressing sit at room temperature for 10 to 15 minutes and then shake the jar. Note that the longer the dressing sits in your fridge, the richer and more delicious this dressing will become.

As Mom always said…

“It’ll taste better tomorrow.”