Serious Eats: Recipes

Dinner Tonight: Roasted Shallot and Dijon Vinaigrette

Posted by Nick Kindelsperger, January 30, 2008

This full flavored vinaigrette came from the Cafe Flora Cookbook, a vegetarian restaurant in Seattle that I’ve never been to. Oh well, I’ve had a lot of luck these kind of works, because they tend to pack a lot of flavor into meager vegetables that I’d never treated correctly. This time it’s the shallot, an ingredient I’d sometimes just added raw to a vinaigrette.

Who knew it just needed a nice roast? It gets creamy and pungent, the perfect balance for the spicy and tart mustard. It is designed to be poured atop a spinach and smoked mushroom salad, the latter item I’d never heard of before. According to the book they are described as an “obvious substitute for bacon.” Guess what I substituted? It turns out smoking mushrooms is much harder than walking to my butcher and buying some real smoky bacon. But the choice is yours. The vinaigrette will taste fantastic over just about anything.

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