In the Raw

The lightly tinged pink flesh makes shallots highly decorative. Indeed they can be a stylish way to add the finishing touches to a garnish, soup, side dish or plate of hors d’ oeuvre. Raw shallots are a delicious addition to dressings, salads, hamburgers, fish and grilled meat. Charlie Hicks, presenter of BBC Radio 4 Veg Talk says, “chopped very finely and used as a garnish – they’re as good as salt and pepper.”

For a classic salad dressing put a chopped shallot in a screw top jar, add a pinch of salt, a teaspoon of Dijon mustard, a tablespoon of balsamic vinegar, three tablespoons of olive oil and a twist of black pepper. Put the lid on tightly and shake together

Try tossing chopped shallots together with lightly steamed French beans, flaked tuna halved cherry tomatoes and a light, lemon dressing for a delicious and healthy salad