Creamy Roasted Shallot Dressing
This Creamy Roasted Shallot Dressing is so versatile! Enjoy it warm over veggies or your favorite protein. It's especially delicious over cauliflower steaks and even rib eye steak off the grill. It is also delish over a salad. I have enjoyed it over a spring salad with grilled chicken or even warm beets with apples and pecans. The options are endless so I hope you give it a try!
Ingredients
- 2 whole2 whole2 whole Shallot, large or use 3, peeled & cut in half
- 3 cloves3 cloves3 cloves Garlic, large, peeled & left whole
- 0.25 cup0.25 cup0.25 cup Balsamic Vinegar
- 0.5 cup0.5 cup0.5 cup Extra Virgin Olive Oil
- 0.25 cup0.25 cup0.25 cup Coconut Cream, white hard part
- 1 Tbsp1 Tbsp1 Tbsp Coarse-Dijon Mustard (Noble Made)
- 3 whole3 whole3 whole Medjool Dates, soaked in hot water 15 mins, drained
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°F
- Line a rimmed pan with parchment paper
- Place shallots & garlic on pan
- Drizzle with olive oil & sprinkle with salt & pepper
- Roast approx. 30 minutes till tender
- Remove to high speed blender
- Add remaining ingredients
- Blend till smooth
- Enjoy warm or room temperature
- Stores well in refrigerator for a few weeks in a glass jar
- Enjoy this recipe by Penny's Primal!
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