Recipe: Mona Talbott’s Shallot Vinaigrette for Chicory Salad



  • 1 shallot, finely minced
  • 2 Tbsp red wine vinegar
  • Pinch of salt
  • Few grinds of black pepper
  • 2 oz extra-virgin olive oil


Cover the shallots with vinegar, season with salt and pepper, and let macerate (If you plan to enjoy the same meal as Mona and Kate, now would be the time to poach the eggs). Whisk oil into the shallot vinegar with a fork and taste.

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