CHERRY TOMATO VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Tomato Sauté Quick & Easy Salad Dressing Summer Chive Shallot Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
TUNA MIGNON WITH TOMATO SHERRY VINAIGRETTE
After enjoying this dish at Fleming's Steakhouse in Scottsdale, Arizona, I needed to find the recipe and have it for myself. Paul Fleming, creator of the steakhouse (as well as P.F. Chang's) puts together absolutely amazing dishes, and this one exemplifies that!
Provided by Hungry Chefs
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place shallots, green onion and tomatoes in a mixing bowl.
- Add sherry and rice vinegars.
- Add salt and olive oil; stir well.
- Set aside.
- (I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary).
- Roll tuna fillet in poppyseed-peppercorn mixture.
- In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside).
- Place tuna on a plate and top with tomato mixture.
- Enjoy!
SHERRY VINAIGRETTE
This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 12 cup
Number Of Ingredients 6
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!
Nutrition Facts : Calories 60.3, Fat 6.8, SaturatedFat 0.9, Sodium 4.9, Carbohydrate 0.1
SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
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.
MIXED GREEN SALAD WITH SHERRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SHERRY TOMATO VINAIGRETTE
Got this sent to me from Chow.com - recipe states it is a great home for overripe garden tomatoes. The recipe calls for cherry or pear tomatoes but I think any garden tomato will work. Suggested uses for this dressing include steak salad & avocado rolls. Both Mmmm in my book. Remember the little tomatoes can pop when heated. If you use a blender instead of immersion blender - be sure to cover lid with dish towel & hold it down when processing because the steam can blow the lid off & can burns & big mess.
Provided by Busters friend
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.
- Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender.
- Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.
- Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.
Nutrition Facts : Calories 800.5, Fat 88.5, SaturatedFat 9.7, Sodium 6.2, Carbohydrate 4.4, Fiber 1, Sugar 2, Protein 0.9
SHERRY VINAIGRETTE
This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.
SHERRY CHERRY TOMATOES
Make and share this Sherry Cherry Tomatoes recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Preheat a skillet over medium high heat.
- Add extra-virgin olive oil, garlic and onions.
- Saute them 2 to 3 minutes then add cherry tomatoes.
- Turn tomatoes to coat with oil.
- Add sherry vinegar or sherry, sugar, pepper flakes and salt.
- Toss to coat tomatoes and roast for 18 to 20 minutes.
SUN-DRIED TOMATO VINAIGRETTE
Make and share this Sun-Dried Tomato Vinaigrette recipe from Food.com.
Provided by Charlotte J
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups of vinaigrette
Number Of Ingredients 7
Steps:
- Place all ingredients in blender (salt and pepper to taste) and blend until creamy.
- Serve on tossed green salad, garden fresh vegetables, or other salad of your choice.
Nutrition Facts : Calories 838.3, Fat 82.9, SaturatedFat 11.4, Sodium 216.4, Carbohydrate 22.9, Fiber 5.8, Sugar 0.9, Protein 5.7
PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE
Steps:
- In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.
- In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.
- In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.
- In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
- Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
- To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.
TOMATOES VINAIGRETTE
Make and share this Tomatoes Vinaigrette recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chopped tomatoes in a large bowl.
- In another bowl whisk together red wine vinegar, garlic, salt, black pepper, oregano, sugar and oil.
- Pour the dressing over the tomatoes; toss to coat.
- Sprinkle with fresh parsley.
- Season with more salt and pepper if desired.
Nutrition Facts : Calories 116.9, Fat 10.4, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 5.9, Fiber 1.8, Sugar 3.8, Protein 1.3
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.
CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE
Categories Salad Mustard Onion Tomato Vegetable Side No-Cook Fourth of July Picnic Vegetarian Buffet Vinegar Summer Chill Healthy Honey Cabbage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.
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