Sometimes I think I am really good at being an adult and I have it together. For instance, I floss regularly. That’s a very adult thing to do. I am totally winning at life.
Other things remind me that I need a bit more practice. Like the flowers pots that need dropped off at a florist friend’s shop, but have been rolling around in my trunk for 2 weeks.
Or the 3 bags of recycling that need driven around the corner to the drop off point.
Or making a single batch of this salad dressing.
The recipe so perfectly proportioned for 2 medium side salads. Usually that’s a great thing, but in this case it means I only get one helping of this sweet and tangy concoction.
Seriously guys, this is my favorite homemade dressing. The recipe suggests simply tossing it on an herb salad dressing. Do that and you’ll have salad nirvana. Sadly, I’ve only found that mix a few times so I fake it with a few shakes of dried dill. Then just chop whatever is in your fridge or CSA basket. Or don’t, this dressing doesn’t need any help.
You know how much time/effort it takes to roast an extra shallot or two? Basically zero.
Do as I say, not as I do. Make extra. And start flossing. Then pat yourself on the back for your adult ways.
Roasted shallot dressing
From Cooking Light
1 medium shallot
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1 tsp sugar
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
Salad fixings – package herb salad mix or red lettuce sprinkled with dried dill, tomatoes, onions, slivered almonds, etc
Preheat oven to 400°. Peel the shallot and wrap it in foil. Bake for 35 minutes; cool for 10 minutes. Mince the shallot, and whisk together shallot, vinegar, oil, sugar, mustard, salt, and pepper in a bowl. Add salad to a large bowl and top with dressing, tossing to coat.
Notes: Double or triple at this recipe if you want to enjoy this dressing more than once.