Recipe courtesy of Alex Garcia

Ensalada de Boquerones

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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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