Asian Slaw with Shallot Oil & Amber Vinegar
Fresh and light, this Vietnamese-style salad is beautifully accented by a shallot oil and amber vinegar dressing.
Ingredients:
2-3 cups thinly-sliced Savoy cabbage
1 cup cherry tomatoes
¼ cup thinly-sliced green onion
1 Chantenay carrot, peeled and shredded
1 cucumber, peeled and sliced
¼ cup crushed peanuts
¼ cup crispy fried shallots (see recipe)
Dressing:
3 tablespoons shallot oil
¼ cup amber vinegar
Sea salt and fresh ground pepper
Method:
1. Place cabbage in a serving bowl followed by all other prepared vegetables.
2. Mix together amber vinegar and shallot oil and pour onto salad right before serving. (Salad can be made up to a day in advance if not dressed.) Garnish top with peanuts and shallot crisps after tossing.
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Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
- Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
- Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
- Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the remaining lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Roasted Summer Vegetables with Tarragon Vinaigrette
Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.
Ingredients:
½ bunch each of gold and Chioggia beets, beet greens and tops removed and thoroughly washed
1 pound Austrian Crescent potatoes, washed and halved (if smaller) or quartered (if larger)
1-2 red onions, sliced into rounds
4 tablespoons olive oil
½ cup fresh thyme, picked
½ cup white wine vinegar
Sea salt and fresh ground pepper
For the dressing:
1 bunch fresh tarragon, picked and chopped
⅓ cup champagne vinegar
3 shallots, minced
1 cup canola oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. On a sheet pan, toss potatoes and onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool slightly.
2. Place beets in a separate small baking dish. Sprinkle thyme, the additional tablespoon of olive oil and white wine vinegar over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of foil. Roast in the oven alongside the other vegetables for 35 minutes. When cool, peel the beets and cut them into quarters.
3. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature while the vegetables are roasting to allow the flavors to marry.
4. Combine all the vegetables on a large serving platter and drizzle vegetables with tarragon vinaigrette, tossing to combine. Garnish with fresh herbs and season with additional pepper as desired.
Variations: This vinaigrette is also wonderful drizzled over baby lettuce greens for a refreshing summer salad.
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Popcorn with Shallot Oil
Another fantastic recipe from Wei Kitchen: It’s the perfect snack to munch on while waiting for trick or treaters!
Ingredients:
3 tablespoons shallot oil
½ cup popcorn kernels
Salt, to taste
Method:
1. In a large heavy-bottom saucepan, heat shallot oil. Once hot, add 3 popcorn kernels and cover with the lid. After the 3 kernels pop, add in remaining kernels.
2. Cover with lid and gently shake pan while popcorn cooks. You should hear frequent popping. When popping sounds become less frequent (more than 2-3 seconds between pops), remove pan from heat and transfer popcorn to a bowl. Season with salt and additional shallot oil to taste.
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Calendula-Infused Herbal Oil
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
Ingredients:
Calendula flowers
Olive oil
Method:
1. Fill a glass canning jar ⅔ of the way full with dried calendula flowers. If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.
2. Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand. Stir well and cap the jar tightly.
3. Place the jar in a warm, sunny windowsill and shake once or more daily. After about a week, strain the herbs out using cheesecloth. Pour the infused oil into glass bottles and store in a cool, dark place.
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Matsutake Mushroom Stir-Fry with Black Rice
Topped with quail egg and a sprinkling of toasted sesame seeds, this delicious recipe comes courtesy of Wei Kitchen.
Ingredients:
1 cup Venere black rice
1 pint Matsutake mushrooms, cleaned and sliced into quarters
1 bunch green onion, diced, with white and green parts separated
2-4 tablespoons shallot oil
1 teaspoon sesame oil
2 tablespoons soy sauce
2 cups F&L chicken stock
Sea salt and fresh ground pepper
Pickled or soft-boiled quail eggs (see recipe and method)
Toasted black sesame seeds
Method:
1. Pour shallot oil into a large, hot sauté pan on high heat. Add mushrooms to pan and cook for 2-3 minutes until softened and beginning to brown. Add in the white pieces of green onion, sesame oil, and soy sauce. Mix well and distribute mixture evenly across bottom of pan.
2. Carefully spoon rice evenly over your layer of vegetables Pour chicken stock into pan. Sprinkle with salt and pepper, cover, turn heat down to low and let simmer for 25 minutes or until rice is completely cooked and all stock has been absorbed by the rice. (Check the rice after 15 minutes to make sure bottom of rice is not burning and to mix evenly.)
3. Add the remaining green onion (diced green stalks) and mix well. Top each serving with your choice of pickled, or soft-boiled quail egg and a generous sprinkling of toasted black sesame seeds. If desired, drizzle lightly with Wei Kitchen shallot oil.
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Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
Ingredients:
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1/2 head each of Treviso and Rosalba radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
2. In a large serving bowl, combine both radicchio, the arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).
3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.
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Beefsteak Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
3 ripe beefsteak tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
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Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Ingredients:
1 bunch radishes
3 large shallots
1 tablespoon butter
2 tablespoons balsamic vinegar
½ cup chicken stock or water
½ cup fresh Italian parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Thoroughly wash radishes. On a cutting board, trim each radish top, leaving about ½-inch of the green stem for color. Slice each radish in half from top to bottom. Peel shallots and slice into thin rings.
2. Heat butter in a large skillet over medium heat. Once it has melted, add the shallots and cook, stirring, until they begin to brown slightly. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.
3. Add the balsamic vinegar and the water or stock (the liquid should just come up around the sides of the radishes). Cover, lower heat, and simmer for about 10 minutes.
4. Remove the cover and continue to simmer for about 3-4 minutes, or until the liquid has reduced into a syrupy sauce. Add the parsley and sauté for about a minute, until wilted.
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Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper
Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.
2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
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