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5 shallots, unpeeled
Preheat oven to 350°F.
Place shallots in baking pan, drizzle with olive oil, cover, and bake about 1-1/2 hours. Let cool.
Slip shallots from skin and chop into paste. Whisk in vinegar. Slowly whisk in walnut oil. Season to taste.
Combine Romaine lettuce and walnuts in bowl and add dressing.
Poster's Notes:
Posted by Karen Sanders
Nutritional Info Per Serving: N/A
2 tsp. olive oil
3 tbsp. white wine vinegar
6 tbsp. walnut oil
3/4 tsp. kosher salt
1 pinch ground pepper
1-1/2 heads Romaine lettuce, chopped
3/4 cup walnuts, toasted
We have this year round. It's a big hit with everyone.