A spicy, punchy vinaigrette that is a great compliment to any salad, hot fish, or grilled meat.
Here, we used plum vinegar, but you can replace it with sherry vinegar or apple cider vinegar. If you can't find shallots with the tops on, you can just add some scallions.
Trim, halve, and slice 1 shallot. Chop the shallot green tops
Add a pinch of chili powder and the chopped shallots to a bowl
Add salt to taste and 1 tbsp of vinegar
Add 2 tbsp of extra virgin olive oil and stir to combine. The vinaigrette is ready
Enjoy! Try it as a complement to your salads or meats!
Yield 2 people
Extra Virgin Olive Oil2 tbsp
Chili Powdera pinch