One of my new favorite restaurants is Gato. I’m a big Bobby Flay fan and have been for years. It was a real disappointment when he closed Bolo several years ago, I loved the menu and the food. Gato makes up for that loss in a big way. One of my favorite small plates is Mussel and Clam Salad with Saffron Pickled Shallots. The entire dish is sublime, but those saffron pickled shallots really blew me away. I knew I had to try and replicate the recipe!
It’s a Quick Pickle!
This is a quick pickle recipe and super simple to make. Boil water, vinegar, sugar, salt and saffron for 5 minutes.
Dump in the sliced shallots and cook and another 5 minutes. Then let them steep in the pan off heat for 15 minutes.
I thought these saffron pickled shallots would be a real treat on chicken liver pate (this Friday’s post). They are also great on sandwiches, especially tuna. Strew a few shallots in salads and include a little of the pickle brine in the dressing.
Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.
- 1 cups thinly sliced shallots
- 1 cup cold water
- ¼ cup white vinegar
- 1 tablespoons granulated sugar
- ¾ teaspoon Kosher salt
- ¼ teaspoon saffron threads
- Combine the water, vinegar, sugar, salt and saffron in a medium-size saucepan over high heat and bring to a boil.
- Once the sugar and salt are dissolved and the brine is a golden, stir in the shallots and simmer for 5 minutes.
- Remove the pan from the heat and let steep for 15 minutes.
- Place in a storage container and once completely, cover and store in the refrigerator.