Sherry Vinaigrette Food

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

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-SHALLOT VINAIGRETTE

Sherry-Shallot Vinaigrette image

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

Ingredients

1/4 cup sherry vinegar
2 tablespoons chopped shallots
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

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.

SHERRY VINAIGRETTE

Sherry Vinaigrette image

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

Ingredients

1 -2 garlic clove, coarsely chopped
salt
fresh ground black pepper
1 1/2 tablespoons sherry wine vinegar (or aged red wine vinegar)
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil

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 VINEGAR VINAIGRETTE

Sherry Vinegar Vinaigrette image

Provided by Craig Claiborne

Categories easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 7

Ingredients

2 tablespoons Dijon-style mustard
1 tablespoon finely chopped shallots
1/2 teaspoon finely minced garlic
3/4 cup peanut, corn or vegetable oil
1/4 cup vinegar, preferably sherry-wine vinegar
Salt to taste if desired
1 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 79 milligrams, Sugar 0 grams, TransFat 0 grams

SHERRY VINAIGRETTE

Sherry Vinaigrette image

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

Ingredients

1/4 cup sherry-wine vinegar
3/4 cup olive oil
1 1/2 teaspoons Dijon mustard
1 shallot, finely chopped
Coarse salt and freshly ground pepper

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 VINAIGRETTE

Sherry Vinaigrette image

Categories Mustard No-Cook Low Fat Quick & Easy Salad Dressing Vinegar Honey Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons Sherry vinegar
2 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon honey
2 tablespoons water
1 tablespoon olive oil
freshly ground black pepper to taste

Steps:

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

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Total Time 30 mins

Toast the bread: In a large bowl, toss the bread cubes with 2 tablespoons oil, the garlic powder, one-half teaspoon salt and a pinch of pepper. Place in a single layer on a baking sheet and toast until golden, 10 to 12 minutes, turning every few minutes.
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Onto each skewer, thread 2 toasted cubes of bread, 2 tomatoes, 2 mozzarella balls and 2 basil leaves. Just before serving, drizzle liberally with sherry vinaigrette.

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Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering.
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Add shallots, garlic, oregano, and sherry vinegar to a small bowl. Allow the ingredients to sit together for 20 minutes.
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In a small bowl, whisk together the vinegar, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Gradually whisk in the oil, a little at a time, until the sauce is creamy and blended. Taste and adjust the flavor balance and seasoning. Whisk again to blend just before using.
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