Sherry Thyme Vinaigrette Food

SHERRY THYME VINAIGRETTE

Steps:

• Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.

THYME VINAIGRETTE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, salt and pepper; shake well. Serve with salad. Store in the refrigerator; shake before serving.

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!

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.)

CITRUS-THYME VINAIGRETTE

Steps:

• In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.

AGED SHERRY VINAIGRETTE

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

CHIPOTLE-SHERRY VINAIGRETTE

Steps:

• In a medium bowl, combine all of the ingredients except the olive oil, then gradually whisk in the olive oil until the dressing lightly thickens. Taste and adjust the seasoning as necessary.
• Refrigerate leftovers.

SHERRY VINAIGRETTE

Steps:

• In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.

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.