Ensalada de Boquerones

Directions

1. 1
   Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil.
2. 2
   Roast in oven for 15 minutes.
3. 3
   Remove shallots from oil, peel and julienne them.
4. 4
   Reserve 3/4 cup shallots and 1/2 cup oil.
5. 5
   In a food processor, combine vinegar, beet juice and roasted shallots.
6. 6
   With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside.
7. 7
   In a mixing bowl combine boquerones, carrots, peppers and scallions.
8. 8
   Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.