Roasted Shallot–Sherry Vinaigrette

Recipe courtesy of Jessica Strand, Salad Dressings (Chronicle Books, 2008)
Photograph by Maren Caruso

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  • 8 shallots, peeled and ends trimmed
  • 1 Tbsp. California Olive Ranch extra virgin olive oil
  • 1 Tbsp. whole grain mustard
  • 2 Tbsp. sherry vinegar
  • 1 tsp. lemon zest
  • 2 Tbsp. coarsely chopped fresh parsley
  • ¾ cup California Olive Ranch extra virgin olive oil
  • Sea salt and freshly ground black pepper


Preheat the oven to 425 degrees F.

In a small bowl, toss the shallots with 1 Tbsp. extra virgin olive oil. Place the shallots in a pie tin, and roast them for 35 to 45 minutes, or until tender. Cool.

Put the mustard, vinegar, zest, and parsley into a blender. Add four of the roasted shallots. Blend. Add the extra-virgin olive oil in a steady stream until the dressing emulsifies. Cut each of the remaining shallots in half, and add to the dressing. Season with sea salt and freshly ground black pepper.


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