Roast Shallot Salad
Banana shallots are halved & charred before being glazed in Osu and roasted in the oven with garlic & thyme. A dressing of toasted sesame, soy & Osu is blended together, generously coating a salad of fresh apple, chicory, watercress and shisho leaf finished with the roasted shallots.
- 2 tbsp OSU Original
- 6 tablespoons white sesame seeds, toasted
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 6 banana shallots
- 6 sprigs thyme
- 2 tbsp Osu Apple Cider Vinegar
- 2 granny smith apples, thinly sliced
- 4 heads red chicory, separated
- 200g watercress
- 50g shisho leaf
- White sesame, for garnish
- Heat an ovenproof frying pan to a high heat. Preheat the oven to 170C. Peel and halve the shallot lengthways, leaving the root intact. Lightly oil the cut side of the shallots and place them cut side down in the pan. Cook for 8 - 10 minutes until they are charred to a deep brown. Remove from the heat and add the Osu & thyme to the pan to deglaze. Place the pan in the oven and cook for a further 15 minutes until softened throughout.
- Meanwhile, add the toasted sesame seeds to a pestle and mortar and grind to a paste. Next add the Osu & soy, followed by the sesame oil in a steady stream, as you continue to stir the mixture.
- Remove the shallots from the oven and allow to cool. Once they are cool enough to touch, halve each shallot lengthways again to create quarters.
- In a large salad bowl, place your apple, chicory, watercress and shisho leaf. Coat generously in the dressing and mix well. Arrange the salad on four plates and top with the roasted shallots, more sesame dressing & of the white sesame seeds.
Want to make this recipe today? Find your own bottle of OSU Apple Cider Vinegar here or buy at your local Tesco or Boots store, on Ocado. Don’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.