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Ensalada de Boquerones
Recipe courtesy Alex Garcia
Show:  Melting Pot
Episode:  Nuevo Latino Cocktail Party
Shallot oil:
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

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.

Other Recipes from this Episode
Grilled Shrimp with Orange Habanero Mojo
Yuca Fritters with Pickled Red Onions
Latinopolitan
Rum Glazed Shrimps

Recipe Summary
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

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