Best Sherry Vinaigrette Recipes

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE

Steps:

• Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

SHERRY VINEGAR VINAIGRETTE

Steps:

• Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
• Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.

ROASTED BABY BEET AND BABY CARROT SALAD WITH A SHERRY WALNUT VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature.
• In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
• Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired.

ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
• Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
• Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
• Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

GRILLED WHOLE MEDITERRANEAN FISH WITH AGED SHERRY-VINEGAR-TARRAGON VINAIGRETTE

Steps:

• Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
• Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE

Steps:

• Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
• In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
• Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

SHERRY-WALNUT OIL VINAIGRETTE

Steps:

• Combine the vinegar, mustard, and salt. Whisk in the oil.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
• Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE

Steps:

• Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
• Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.

SHERRY VINAIGRETTE

Steps:

• Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
• Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
• Taste and balance the flavors to taste. Enjoy!

WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
• Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.

FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
• For potatoes:
• Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
• Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
• Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE

Steps:

• Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
• Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
• Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
• Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
• Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.

WILD RICE AND ROASTED VEGETABLE SALAD WITH SHERRY-THYME VINAIGRETTE

Steps:

• Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
• Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
• Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
• Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
• Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
• Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.

WINTER LETTUCE SALAD WITH ROASTED BEETS AND SHALLOT SHERRY VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Fit the beets snugly into a pie plate or casserole pan and pour in enough water to cover the beets by one-third. Scatter some salt over the top and cover tightly with tin foil. Bake until soft but not falling apart, 30 to 40 minutes, depending on size and density. Check them with a fork for doneness.
• Combine the lettuces in a salad bowl. The mix of the bitter radicchio and the heartier escarole is not only physically gorgeous, but it tastes great too!
• Cut the ends off both oranges, and then cut the peel off in a downward motion all the way around. Save the peels, as you will use the juice in them for the dressing. Thinly slice the oranges and toss into the lettuces.
• Let the beets cool before peeling. I like to cut them into quarters, and then slices from there because I like the look, but any reasonable bite-size slice works. Toss them into the salad.
• For the shallot sherry dressing: Put the shallots into a container with a tight-fitting lid so you can really shake it for all its worth-hand emulsifying, if you will.
• Add the sugar and a good pinch salt, followed by the olive oil, vinegar and any juice that you can squeeze out of the orange peels left over. Cover the container and really shake it so it becomes completely combined and cloudy. Taste for balance; you want it to be balanced between sweet and tart, so if it needs more salt or sugar, feel free to add it.
• Dress the salad, toss with (clean!!) hands, grind a couple of grinds of pepper over it and serve.