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Epicurious

Roasted Lemon-Shallot Vinaigrette

Roasting lemons and shallots brings out their natural sugars and imparts a smoky flavor as well. Try variations, too, such as oranges and large cloves of garlic.

Recipe information

  • Yield

    makes about 3 1/2 cups

Ingredients

4 lemons, scrubbed, each cut into 4 wedges
4 unpeeled large shallots, halved lengthwise
Olive oil, for drizzling
1/2 teaspoon kosher salt
1 bay leaf (optional)

Preparation

  1. Step 1

    Prepare a medium heat fire (350°F) in a wood-fired oven or cooker.

    Step 2

    Place the lemons and shallots, cut side down, in a clay baking dish. Season with a drizzle of olive oil and the salt, add the bay leaf, and roast until the shallots and lemons are tender, about 25 minutes. Remove from the oven and let cool. Remove the bay leaf, peel the shallots, and then coarsely chop the shallots and lemon wedges. Place the entire contents of the dish, including the roasting liquid, into an airtight container and refrigerate. The next day, divide into 1/2-cup amounts, seal in airtight containers, and refrigerate for up to 3 weeks.

Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
TagsSalad DressingSaladLemonCitrusFruitShallotVegetableDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerMake AheadRoastCookbooks
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