shallots that are firm and heavy for their size. Smaller shallots have a milder taste than larger shallots.
shallots that are wrinkling, light for their size, sprouting, moldy, or have soft spots.
Seasonality: All year; peak seasons spring and summer
Store in a cool, dry, well-ventilated place up to a month.
Peel the shallot skin with a paring knife, leaving the root end attached. Cut the shallot in half and place cut side down on a work surface. Cut horizontally towards the root and then crosswise into the size desired.
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