We have a magnificent crop of big and perfectly grown shallots this year.

I love how the mild flavor of shallots elevates just about any dish. There is no bitterness or hot bite like an onion or garlic. Shallots are lovely raw in salads or salad dressings because of the mild flavor they bring-rounding out the different flavors in a dish. Raw they have a pleasant crunch not fibrous like an onion. Cooked they melt into the background of a dish, only bringing a bulby allium background flavor with no texture.

Shallots are a great substitution for garlic if you don’t want the punch or bite garlic brings to dishes like guacamole or hummus.

I went to Culinary School (years and years ago). The first thing we learned to make and and incorporate into our dishes was a vinaigrette using shallots. We learned to taste for balance-the flavors of the oil, vinegar, salt and shallots in different proportions. When these 4 ingredients are in harmony it is magic and can make any simple vegetable or salad shine.

Start with;

• 2 large shallots minced
• 1 teaspoon salt
• 1/2 cup balsamic vinegar or a mix of any really good vinegar you like
• 1 cup really good olive oil

In a bowl or jar combine the shallots, salt and vinegar and stir until the salt has dissolved. Gradually whisk in the oil and taste, really taste. Is the vinegar to sharp? Add more oil. Is it too mild? Add more vinegar or a squeeze of lemon or lime? Want it a little sweet? Add honey or orange juice. Taste and adjust, taste and adjust.

Use this as a dressing for any fruit, vegetable cooked or raw, legume, proteins or cheeses you like. Serve it with a crusty bread for sopping up the juices left and you will be very happy.

My new favorite dish this year is using this vinaigrette on the roasted chilies we have been getting in our CSA share. I just clean and cut up the roasted Anaheim’s and top it with this vinaigrette and some queso fresco (chef’s kiss*).  So simple.

Have a great week. See you at pickup.

Mo