Holiday Entertaining 2000: Cooks on an Island


  Shallot Vinaigrette

The Chef
MINA NEWMAN of Dylan Prime

Servings
Serves six.

Ingredients
3/4 cup minced shallots
2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1/4 cup melted bacon fat (optional; 1/4 cup olive oil may be substituted)
1 cup extra-virgin olive oil
Salt and freshly ground black pepper

Cooking Instructions
Add the shallots, mustard, and vinegar to a bowl and mix together. Slowly whisk in the bacon fat and oil until blended. Season to taste with salt and pepper (do not refrigerate).

Best With
Newman's Bibb-Lettuce Salad.





 
 
   
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