Recipe courtesy of Alex Garcia
Show: Melting Pot
Total:
25 min
Active:
10 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.;

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of No Author

Ensalada de Tomatoes

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Espinaca Coyoacan

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Noche Buena

Recipe courtesy of David Rosengarten

Ensalada de Naranja e Aguacate

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Lentejas (Lentil Salad)

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

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking