Ensalada De Boquerones

Recipe Ingredients

		Shallot Oil
8		Shallots
2 cups	474ml	Extra-virgin olive oil
		Dressing
1/8 cup	29ml	Sherry vinegar
1/2 cup	118ml	Beet juice
3/4 cup	177ml	Roasted shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
1/4 lb	113g / 4oz	Boquerones
1		Carrots - julienned
1		Red bell peppers - julienned
1/4		Scallions - julienned
1/4		Asparagus

Recipe Instructions

Preheat oven to 400 degrees.

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.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A24) - from the TV FOOD NETWORK

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