If you’re in Atlanta, New York, Los Angeles, or Dallas and visit Tom Colicchio’s Craft Restaurants, you can try this delicious Shallot Vinaigrette OR you can make it at home. Simple, easy to make, and with great depth of flavor, this is one you’ll want to try. Do you know Tom? He’s a judge on the hit TV show Top Chef and recently received the James Beard Award for Outstanding Chef in 2010.
Shallot Vinaigrette – From Craft of Cooking by Tom Colicchio
2 cups plus 2 tablespoons extra virgin olive oil (I used 3/4 canola oil and 1/4 olive oil)
3 shallots, peeled and sliced
1/2 cup red wine vinegar
2 tablespoons dijon mustard
kosher salt and freshly ground black pepper
freshly grated Parmesan cheese, shaved
mixed lettuces, restaurant uses 3-4 different lettuces
1. Heat 2 tablespoons of the oil in a skillet over low heat. Add the shallots and sweat them until they are soft and translucent, about 15 minutes. Put the shallots in a blender or food processor. Add the vinegar, mustard, and a little salt and pepper. Puree the shallots, then with the blender running gradually add the remaining 2 cups of oil in a steady stream. Adjust the seasoning if necessary with salt and pepper, then refrigerate until ready to use.
2. Serve over mixed greens with fresh grated Parmesan on top.