2 small Shallots (or 2-3 tbsp), minced
2-3 tbsp of Red Wine Vinegar
8 tbsp of Olive Oil
Salt & pepper
In a small bowl, combine the vinegar and diced shallots and set aside for at least 15 minutes.
Add the olive oil, a pinch of salt and whisk together until well-combined.
The key to dicing shallots (and onions, for that matter) is leaving the root end of the bulb (the part that’s thready and often a bit dirty) intact while you cut: it keeps the bulb together, ensures your mince is uniform in size and makes for a much easier experience overall. We highly recommend watching a video on Youtube to get the visual—it’s an invaluable technique to know and easy as pie to learn!
Cut the papery end of the bulb off and then slice the bulb in half lengthwise. Remove the papery peel and lay each half of the bulb cut side down on the cutting board.
Using a sharp knife, make three or four horizontal slices (parallel to the cutting board) from the bottom to the top of the shallot. Start from the outside of the bulb to just before the root end, still leaving the root end intact.
Then make three or four vertical slices (perpendicular to the cutting board) from the left to the right of the bulb.
To finish, make another three or four vertical cuts from the outside to the root end of the bulb, yielding a small pile of uniformly sized pieces.