FRANK STITT'S SHERRY VINAIGRETTE
A simple shallot-sherry vinaigrette recipe makes the perfect partner for the pleasingly bitter watercress salad served alongside chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.
- Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.
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