This is a light and very easy vinaigrette. I recommend serving it with any salad on which you'd like to use a flavorful but light dressing.
Recipe information
Yield
Makes about 2 cups
Ingredients
1/2 cup minced shallots
1 tablespoon brown sugar
1/2 cup white wine vinegar
1 cup canola oil
Kosher salt and freshly ground pepper
Preparation
In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start to soften and brown, about 3 minutes. Remove from heat and combine the caramelized shallots, vinegar, and oil in a blender and mix until well blended. Season with salt and pepper. Chill for at least an hour before using. Use immediately or keep for up to 2 weeks.
From Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Text copyright © 2010 by Rafael Palomino; photographs copyright © 2010 by Dan Goldberg. Published by Chronicle Books LLC.
