Ensalada de Boquerones (Alex Garcia) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 whole shallots |
2 cups extra virgin olive oil |
1/8 cup sherry vinegar |
1/2 cup beet juice |
3/4 cup roasted shallots |
salt and pepper |
1/4 pound boquerones |
1 carrots, julienned |
1 red bell peppers, julienned |
1/4 bunch scallions, julienned |
1/4 bunch asparagus |
Directions:
1. Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil. Roast in oven for 15 minutes. Remove shallots from oil, peel and julienne them. Reserve 3/4 cup shallots and 1/2 cup oil. In a food processor, combine vinegar, beet juice and roasted shallots. With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside. In a mixing bowl combine boquerones, carrots, peppers and scallions. Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.
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