Although many dishes require the mild shallot, they can certainly have a rustic touch. The better you can recognize the ingredients after cooking, the better it is for many. So it doesn’t always have to be the fine Brunoises.
For this variant, halve the peeled shallot lengthwise and then cut the half rings across the length.
Be careful not to confuse this with the fine juliennes, which are cut lengthwise.
Examples of how to use the half rings:
- Frequently where the semi-circular look is to be found, for example in connection with slices of celery.
