We’re kicking things off in Buenos Aires. While we’re here, we’re sharing some of our favorite posts from the archives. Some of you might remember a time before Musical Pairings. This salad is still one of my favorites that I’ve shared here. The roasted shallots are truly phenomenal. See you soon!
Originally posted on August 17, 2008. One of my favorite things to do on a foggy Sunday is to walk through Golden Gate Park to the Richmond district and hit up Green Apple Books. Green Apple is a gem of a bookstore. While it has a ton of new books, I love browsing their used selection and frequently find an armful of books between their two next-door-to-each-other locations. On a recent trip, I purchased Seasonal Food. I was sold on the simplicity, the images and the carrot cake recipe (which I am yet to make). With a $7 green price tag, I couldn’t resist. I had already sampled the summer vegetable couscous recipe, so decided that this weekend called for a combination of two recipes: roast shallot, tomato and thyme salad and baked chicken with cinnamon and honey-roast tomatoes. While at first, it seemed like there would be an overabundance of tomatoes, the end result was as delicious as the pictures in this glorious book. The honey-roasted tomatoes (drizzled with honey and sprinkled with cinnamon–something I’d never thought of) were the perfect accompaniment to a smoked paprika and garlic marinated breast of chicken.
The beauty of this meal, though, was a salad that could have graced the plate at any simple California-fresh-focused restaurant. If you’ve never tried roasted/caramelized shallots, you must try this salad–and maybe follow up with this recipe from Smitten Kitchen if you can’t get enough. Without further ado:
Roast Shallot, Tomato and Thyme Salad (c/o Seasonal Food cookbook)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp. soft brown sugar
11-12 shallots, peeled
salt & pepper
2 cups of cherry tomatoes sliced in half
2 handfuls of arugula
1/2 cup shaved Parmesan
thyme leaves (fresh or dried)–I used dried, but highly recommend getting some fresh herbs, if you can
1/2 clove of garlic
1/2 tbsp. red wine vinegar
4 tsp. olive oil
Heat oven to 400 degrees. Whisk together olive oil, balsamic vinegar and sugar in a small bowl. Put shallots in baking dish and drizzle with sauce. Season with salt and pepper and roast for 30 minutes–periodically shaking.
Prepare the dressing: combine thyme with crushed garlic, vinegar and olive oil. Whisk together and season with salt and pepper–set aside.
Combine tomatoes and roast shallots, drizzle with dressing. Divide up the shallot/tomato mixture and place on top of arugula and decorate with Parmesan.