Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
Deglaze the pan with some balsamic vinegar, and remove from heat.
Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
Taste. Add salt and pepper as needed.
Store in refrigerato
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (470g)|
|Recipe Makes: 1|
|Calories from Fat: 1939 (91%)|
|Amt Per Serving||% DV|
|Total Fat 215.5g||287 %|
|Saturated Fat 36.3g||182 %|
|Monounsaturated Fat 151.1g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 0mg||0 %|
|Sodium 136.3mg||5 %|
|Potassium 287mg||8 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 43.3g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2127
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