Shallot

Warm Crunchy Snow Pea Salad

Warm Crunchy Snow Pea Salad

  • 1 tablespoon unsalted butter
  • 1/4 cup almonds, sliced thin
  • 1/2 pound snow peas, trimmed
  • 2 teaspoons minced shallot
  • 1 teaspoon fresh lemon juice
  • Salt and pepper
  1. Melt the butter in skillet over medium heat.
  2. Add the almonds, toss to coat in the butter, and cook, stirring frequently, until golden and the butter begins to brown, about 2 minutes.
  3. Add the snow peas and shallot and sauté until snow peas are crisp and tender and darkened in spots, about another 2 minutes.
  4. Remove the skillet from the heat and add the lemon juice, tossing to coat fully.
  5. Season to taste with salt and pepper and serve.
 
 

Watermelon Radish Salad with Goat Cheese

Watermelon Radish Salad with Goat Cheese

  • 1 shallot, minced
  • 3 tablespoons white balsamic vinegar
  • 1 bunch watermelon radishes, washed and sliced thin on a mandoline 
  • 2 oranges, peeled and segmented
  • 1/4 cup walnuts, toasted and chopped
  • 6 ounces crumbled goat cheese
  • chives, minced
  • olive oil 
  • kosher salt
  1. In a small bowl cover shallot with vinegar and a pinch of salt and set aside.
  2. Arrange radish slices on a platter and season generously with salt. Scatter orange segments over the radishes and drizzle with any juice left over.
  3. Scatter walnuts and goat cheese.
  4. Pour the now macerated shallots and vinegar over top.
  5. Drizzle olive oil to taste and garnish with the chives.
  6. Let the salad rest for 10 minutes before serving
 
 

Vibrant Valley Chimichurri

Vibrant Valley Chimichurri

  • 3 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 chili pepper, finely chopped
  • 1/2 cup cilantro, minced
  • 1/4 cup parsley, minced
  • 2 tablespoons oregano, finely chopped
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
  2. Stir in all herbs, then, using a fork, whisk in oil.
  3. Reserve half of the chimichurri for a finishing sauce. Use the other half as a great beef marinade.