Get the latest hospitality news and inspiration straight to your inbox. Subscribe to our newsletter.

Roast shallot and pasilla chilli salad dressing


8 small shallots peeled
1tbs sugar
Salt and pepper
1tbs olive oil
2 pasilla chillies dried
1tbs Dijon mustard
2 cloves garlic
60ml sherry or good wine vinegar
A few sprigs fresh marjoram
90ml salad oil
90ml olive oil


Sprinkle whole shallots with sugar salt pepper and olive oil and bake at 180ºC for 20 minutes or until tender. Soak the pasilla chillies in hot tap water for 15-20 minutes then de-stem leaving seeds intact. Liquidise mustard chillies shallots garlic vinegar and marjoram then slowly add the oil and season to taste.

Start the discussion

Sign in to comment or register new account

Start the working day with

The Caterer’s free breakfast briefing email

Sign up now for:

  • The latest exclusives from across the industry
  • Innovations, new openings, business news and practical advice
  • The latest product innovations and supplier offers
Sign up for free