Burnt Shallot Dip

• 2 shallots (total weight 4¼ oz [120 g])
• 1 Tbsp

Trim and discard the ends of the shallots and peel them. Cut them in half lengthwise and brush them generously with the grapeseed oil.

Heat a small skillet over high heat. When the pan is hot, char the shallots on each side for 3 to 4 minutes; the surface should be slightly burnt. Remove from the heat and transfer the shallots to a bowl to cool. When the shallots are cool enough to hand