How to Make a BLT Salad with Emulsified Shallot Dijon Vinaigrette!

Video Recipe: https://youtu.be/krvVonwxVfI Pictures: http://ift.tt/2oypHwp

So the only (somewhat) difficult part of this recipe is the emulsified dressing, which is more tedious if you don't have a blender/stand mixer, but definitely worth it.

The cool thing is this technique can be used to make a million different dressings. You can substitute anything you like into it and then just emulsify in the oil to create a deliciously creamy and homogeneous dressing. I have used this technique to make "creamy" balsamic vinaigrettes, lemon and herb dressings, etc.

The real benefit is that the dressing won't separate minutes after you combine it and it's stable for at least a week in your fridge. It's also nice to have a salad dressing where you don't get some bites that are just vinegar/acid and some bites that are too oily.

The dressing we made for this recipe is similar to a classic french Shallot-Dijon dressing that is used on Lyonaisse salads. It's extremely versatile and can be used on a wide variety of salads, vegetables, and meats/fishes.

Ingredients

• 1/4 Cup Champagne or Prosecco Vinegar
• 1/4 Cup Red Wine Vinegar
• 1 Shallot
• 1 Cup Extra Virgin Olive Oil
• 2 Tbsp Dijon Mustard
• Salt and Pepper to taste

Note: This dressing is usually made with only Champagne vinegar but I like the mix of red wine vinegar and champagne/prosecco vinegar. I like the extra bite you get from the RWV and the subtle sweetness from the CV.

Instructions:

• Step 1: Combine finely diced shallot with the vinegar, the mustard, and salt and pepper to taste in a mixing bowl.
• Step 2: While vigorously whisking the mixture, very slowly drizzle in the olive oil. It is especially important in the beginning to go slowly because if you put too much too early you won't get a proper emulsification. Once at least half of the oil is added you can start pouring it a little quicker. In the video this process took 4-5 minutes.
• Step 3: Put in a container that can be stored in the fridge for up to 2-3 weeks!

Salad Recipe:

So this is pretty simple but we thought we would add in the ingredients in case anyone was interested in recreating it. It's kind of a take on a Lyonnaise salad which is made with Frisee, Bacon/Pancetta, and Crostini.

Salad Ingredients

• 1 Head Romaine Lettuce
• 1-2 Cups Cherry Tomatoes
• 4-6 Slices Bacon (cut into small bite size pieces)
• 2 Kirby Cucumbers
• Two Slices Stale Bread (cubed)

Salad Instructions:

• Step 1: Combined chopped lettuce, cucumbers, and tomatoes in salad bowl
• Step 2: Saute Bacon until desired crispness, remove from pan
• Step 3: Remove some of the bacon fat from the pan with a paper towel and add in the cubed bread. Toast the bread for a few minutes until crispy, adding olive oil if it is too dry. At the end toss in some grated Parmesan cheese which will crisp on to the bread.
• Step 4: Combine the salad with the bacon and croutons, add in 3-5 tablespoons of dressing. Toss salad together and serve with fresh pepper!

Hope you guys enjoy! The dressing technique is a great way to make delicious dressings that will stay mixed for a long time and its very easy to sub in any flavors you like.

Please check out our video if you are interested in seeing exactly how we did it!

bon appetit