|Life sized picture|
|SCALLION or green onion.|
Okay so now that we've sorted out the difference between a shallot, scallion and onion, we can move on to the important stuff. What is a shallot you ask? The answer to this question will not be surprising.
It's like an onion, because it's a bulbous shape like an onion, and it has a skin like an onion. However, it has a lighter more delicate flavor than an onion, and it's smaller. And, its not at all like a scallion. NOT. AT. ALL. Oh and... most importantly, the shallot will not make you cry.
I always have shallots on hand in the crisper drawer of my fridge, and I use them in numerous dishes. They're easy like that. They're small, they keep for-ev-er, and they cost like 3 cents.
My favorite dish to use shallots in is guacamole. I'm obsessed with guacamole. I kinda make it like 2 times a week, and it might be a problem. But we don't need to focus on that. I make it fresh... none of that guacamole packet mixer stuff. That's lame, and not to mention, expensive. The secret is the shallot.
about 1/2 inch slice of shallot
a small handful of cilantro
juice of 1/2 lime
Spoon out your avocados first. Then squeeze on your lime and add salt to taste. Then chop up your jalapeno, cilantro, and shallot. When I say about a 1/2 inch slice, I mean, take the shallot, estimate about a 1/2 inch worth and make a cut with your knife. Then chop it up small. Add the 3 chopped ingredients and use your spoon to mix together. Your avocados should be soft enough to where the spoon will blend them easily. If they aren't soft enough, wait a day and they will be. If your avocados are ripe and you aren't ready for them, put them in your fridge. They will be good at least another 4 or so days. It took me a year to figure that out, and plenty of bad spolied avocados were wasted in the process.
Do it. Seriously. Bring it to the pool party. Your friends will love you.
I use shallots in other stuff too, like: salad dressings, sauces, chicken and tuna salads and on top of lettuce based salads (specifically wedge salad). My favorite salad dressing with shallots is a creamy, red wine vinegar dressing, as follows:
a couple big spoonfuls of mayo (like the tablespoon from your silverware drawer)
2 tablespoons of red wine vinegar (actual tablespoon, like from your measuring set)
8 or so tablespoons of olive oil
1 small shallot, chopped up small like
salt and pepper
In a bowl, whisk together the chopped shallot and the vinegar. Add the mayo. Then whisk in the olive oil. I estimate about 8 tablespoons. But do it Rachael Ray like. Just mix it in there till you're satisfied. Add salt and pepper. Then you're done.
I serve this dressing on top of red leaf lettuce. It's fantastical.
Shallots. Just try them. They will change your life.
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