This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette. Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
Ingredients
- ⅓ cup finely minced shallots
- 3 tablespoons white wine vinegar
- 2 tablespoons finely snipped chives, plus more for garnish
- 1 tablespoon sugar
- 1 tablespoon pink peppercorns, lightly crushed (optional)
- ¼ cup extra-virgin olive oil, plus more to taste
- Salt
- ½ cup raw peeled hazelnuts
- Nutritional Information
Nutritional analysis per serving (4 servings)
233 calories; 22 grams fat; 2 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 2 grams protein; 2 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1/2 cup
Preparation
- In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.
- Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.
Dining and Cooking