Roasted Shallot Salad Dressing


If I remember correctly, this recipe also came from my friend, Chantal, one of the best cooks I know. This roasted shallot salad dressing immediately became a family favorite, and is a delicious alternative without all those unwanted additives in store-bought dressings. It is so nice to have a dressing that tastes “gourmet”, and is ready and waiting in the fridge. Enjoy!


  • 1 Small Bag Shallots (6 to 8 count)
  • 2 teaspoons Coconut Oil
  • 1 cup Balsamic Vinegar, plus extra for deglazing
  • 2 cups Extra Virgin Olive Oil
  • Salt and pepper to taste


  1. Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
  2. Deglaze the pan with some balsamic vinegar, and remove from heat.
  3. Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
  4. Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
  5. Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
  6. Taste. Add salt and pepper as needed.
  7. Store in refrigerator

Original recipe available on


Lin Hardick

About Lin Hardick

Lin Hardick is a teacher, food writer and recipe developer, passionate about the health benefits, as well as the pitfalls, of the standard Western diet. "I have very definite ideas about what good food must be. Food brings people together. GOOD FOOD must look good; it must taste good; and, most importantly, it must be good for you. Enjoy." Learn More