Name: Ensalada de Boquerones
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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.;

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Ensalada de Boquerones

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