Recipe courtesy of Alex Garcia
Show: Melting Pot
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

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.;

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Tirado de Mahi Mahi

Recipe courtesy of Bobby Flay

Ensalada de Espinaca Coyoacan

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Tomatoes

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Noche Buena

Recipe courtesy of David Rosengarten

Christmas Coquito (Ensalada de Naranja)

Recipe courtesy of Pilar Sanchez

Ensalada de Naranja e Aguacate

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Pulpo: Octopus Salad

Recipe courtesy of Alex Garcia

Ensalada de Lentejas (Lentil Salad)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Lentejas (Lentil Salad)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.