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Garden Vegetable Salad with Roasted Shallot Vinaigrette

4 servings

Ingredients

3 whole shallots, peeled and quartered
3/4 cup Filippo Berio® Olive Oil
1/3 cup white wine vinegar
1/2 teaspoon sugar
salt and freshly ground black pepper to taste
2 small heads of Bibb lettuce, washed
1/4 pound fresh baby green beans (haricot verts)
1 pint red cherry tomatoes, cut into halves
3 ears fresh corn, kernels cut from the cob
1/2 red pepper, sliced julienne (see Chef's Tip)

Method

Preheat the oven to 350 F.

Combine the shallots, Filippo Berio® Olive Oil, sugar, salt and pepper in a shallow baking pan. Roast them in the oven for about 20 to 30 minutes, or until soft. Remove the shallots from the oven and allow to cool.

Blanch and chill the green beans.

Place the shallots in a food processor, add the vinegar and sugar, and pulse to combine. Slowly add the Filippo Berio® Olive Oil, and process until an emulsion is formed.

Cut one head of the Bibb lettuce into chiffonade (see Chef's Tip). Separate the leaves from the other head and leave them whole. Arrange the whole lettuce leaves in the center of four plates. Place the green beans around the lettuce so that they fan outward.

In a bowl, toss the chiffonade lettuce, tomatoes and corn with the vinaigrette and place on top of the whole lettuce leaves. Garnish the salads with the red pepper.

Chef's Tip:

The French also gave us the word ''chiffonade,'' which translates to ''made of rags.'' It is actually an elegant-looking preparation in which vegetables, usually lettuces, are sliced into long, thin shreds.