2 ratings

Local Field Greens with Roasted Shallot Vinaigrette Recipe



Etrusca's light and flavorful salad combines seasonal greens with a roast shallot-infused vinaigrette. This salad makes for a winning accompaniment to any meal. 


For the vinaigrette:

  • 6 medium shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 3 ounces red wine vinegar
  • 6 ounces water 
  • 2 ounces Dijon mustard
  • 1 cup vegetable oil, as needed

For the salad:

  • 3 ounces seasonal greens (like Jericho or Matchless lettuce), cleaned and cut into bite-sized pieces
  • 2 tablespooons roasted shallot vinaigrette (see above)
  • 1 teaspoon olive oil 
  • Salt and pepper, to taste


For the vinaigrette:

In small saucepan combine the shallots, garlic, and olive oil. Cook over medium-low heat until shallots caramelize, about 10 minutes; add the red wine vinegar and reduce until dry. Add the water and reduce by half over high heat. Remove the pan from the heat and allow to cool for 15 minutes. Pour the contents of the pan into a blender with the Dijon mustard. Blend while slowly adding the vegetable oil until thick and smooth. 

For the salad:

In a small salad bowl, combine the field greens, vinaigrette, and olive oil. Toss and season well before serving.