Creamy Shallot Vinaigrette

Photo: Randy Graham, Valley VegetarianChoosing the right shallot to bring home from the Farmers’ market is similar to choosing the right onion. Choose ones that are firm and heavy for their size, and have dry skins with no sprouting.

In fact, shallots are very similar in taste to onions with a hot taste when eaten raw and a more delicate flavor when cooked. Cooking shallots brings out a hint of garlic flavor. Although this recipe is based on fresh uncooked shallots, I think you’ll enjoy the nice blend of flavors.

2 tablespoons fresh shallots (chopped fine)
2 teaspoons Dijon mustard
2 tablespoons red vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Greek yogurt



Add first 5 ingredients to a blender. Blend until smooth. With blender running, add oil and continue to blend until creamy. Add lemon juice and then the yogurt. Pulse blend a couple of times until yogurt is incorporated.

That’s it! Refrigerate and enjoy.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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