Food + Entertaining Editor Tamberlyn Dobrowski recently put together an exceptional menu for the perfect fall get-together featuring this recipe. The macerated shallot vinaigrette is amazing.
Root Cellar Slaw with Macerated Shallot VinaigretteCourse: Sides
1 medium red beet, peeled and grated as matchsticks using mandolin (A box grater will work too, but the texture will be different)
1 medium Chioggia beet, peeled and grated as matchsticks using mandolin or box grater
4 large purple carrots (or regular), peeled and grated
1 small head purple cabbage (about 1 1/2 pounds), finely sliced
2 tablespoons chopped fresh herbs
Salt and pepper
- For the vinaigrette:
1 shallot, finely diced
2 tablespoons seasoned rice wine vinegar or enough to just cover the shallots
1/4 cup olive oil
A couple twists of pepper
- To make the Macerated Shallot Vinaigrette:
- Combine the shallots and rice vinegar and allow to macerate for at least 20 minutes or up to overnight. Whisk in the olive oil and pepper. You could store this in your fridge for up to a week, but you’ll get the freshest, brightest flavor if you use it within 24 hours.
- To make the slaw:
- Combine the prepared vegetables in a large bowl and toss with the shallot vinaigrette. Let the mixture sit for at least 15 minutes to infuse the flavors. Fold in the herbs and season with salt and pepper.
- Recipe from Erin French, The Lost Kitchen cookbook