Roasted Garlic & Shallot Vinaigrette
First make garlic & shallot confit: cook in olive oil until soft
This recipe is for a deeply flavorful, balanced, mildly sweet vinaigrette that is especially delicious with assertive greens like arugula, radicchio, and mesclun lettuces. There is a little more prep to be done here than for most vinaigrettes – peeling garlic and shallots, roasting, pureeing – but the result is well worth the effort. The vinaigrette is delicious, emulsifies very well, and will stay good for quite some time under refrigeration.
Puree the solids in a blender or food processor until smooth
Stream the olive oil back in to emulsify with the puree
Heat & Knives
The Recipe
Source: Garde Manger: The Art and Craft of the Cold Kitchen
Yield: 2 Cups (16 fl oz)
4 shallots
2 heads of garlic
9 fl oz extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp chopped rosemary
1 tsp chopped thyme
1 tbsp honey
salt & black pepper to taste
Peel the shallots and garlic and remove the cores. Place them in a small ovenproof saucepan and completely submerge them with the oil. Cover the pan with foil and place in a 350 F oven for 2 hours, or until both the shallots and the garlic are extremely tender, almost to the point of falling apart, and light golden.
Remove the pan from the oven and allow the mixture to cool to room temperature. Separate the shallots and garlic from the oil and reserve both.
Place the vinegar, herbs, honey, shallots, and garlic in a blender and blend on high until smooth. With the blender on low, slowly drizzle in the reserved oil, then season with salt and pepper. Reserve until needed.
