Recipe courtesy of Alex Garcia
Ensalada de Boquerones
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- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1093
- Total Fat
- 108 g
- Saturated Fat
- 15 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 809 mg
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1093
- Total Fat
- 108 g
- Saturated Fat
- 15 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 809 mg
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.;
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