Look, I made this poster!
And this big bowl of salad.
I didn’t say shallots, did I? I said shallot.
This shallot bulb was planted 2 months ago. While the others started losing their bulbous hips and grew gangly and became the upside-down broom sprays with hollow jade spiky hairs, like what growing shallots should look like,
this one bulb barely eked out any sprouts.
Instead it stubbornly maintained its provocative JLo derriere with 2 teasing knobs of eyes peeking out, ala Marty Feldman, as if it wanted to play hide-and-seek.
So it got what it deserved. I “seeked” it and ate it. As vinaigrette. Adding flavor to my salad and my steak.
Shallot & Mustard Vinaigrette
2 tbsp chopped shallots
1 tbsp Dijon mustard or deli mustard
Juice of ½ lemon (a bit more than 2 tbsp)
1 tbsp cider vinegar
1 – 2 tsp sugar
⅓ cup olive oil
Salt & Pepper
Place all ingredients in a mason jar. Cover lid tightly, and shake.
You can add any fresh herb to this versatile vinaigrette to suit your taste. Parsley, chervil, scallions, tarragon, or chives, would be nice, I think. Or use as is.