Shallot Confit

Sliced shallots cooked slowly and preserved in olive oil (pictured opposite) are handy for adding to vinaigrettes as well as to sautéed vegetables such as green beans, kale, sweet corn, Romano beans, and English peas. The shallot-flavored olive oil is arguably the most useful element of this recipe. Think of it as a shallot perfume that can enhance almost any dish.