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.
ROASTED BEEF TENDERLOIN WITH SHERRY VINAIGRETTE AND WATERCRESS
Categories Beef Mustard Roast Winter Shallot Watercress Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).
- Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.
- Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.
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.
THE SHERRY VINAIGRETTE I USE ON EVERYTHING
Provided by Alex Guarnaschelli
Categories condiment
Time 5m
Yield about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.
SHERRY VINEGAR VINAIGRETTE
Provided by Craig Claiborne
Categories easy, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 7
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
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 DIJON VINAIGRETTE
A dressing that is low calorie and contains no oil or mayo. Easy to make and SPICY! Not for garlic haters - this will keep the vampires away! You can use red wine vinegar too. You can also double the recipe if needed.
Provided by Shannon Cooks
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a chopper or blender.
- Pulse to combine and serve. Will keep in refrigerator for one week.
Nutrition Facts : Calories 20.8, Fat 0.6, SaturatedFat 0.1, Sodium 1334, Carbohydrate 3.2, Fiber 0.8, Sugar 0.2, Protein 1.1
KALE SALAD WITH MARCONA ALMONDS AND SHERRY VINAIGRETTE
Steps:
- For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
- For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.
ORANGE-SHERRY VINAIGRETTE
Make and share this Orange-Sherry Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Process vinegar, shallot, garlic, mustard, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
- With the blender running, add oil and continue to process on high speed until smooth and emulsified, about 15 seconds.
Nutrition Facts : Calories 1459.5, Fat 162.3, SaturatedFat 22.4, Sodium 118.2, Carbohydrate 5.6, Fiber 0.6, Sugar 0.3, Protein 1.1
SHERRY VINAIGRETTE
This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.
SPRING GREENS WITH SHERRY VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Arugula Spring Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.
- Mix mâche, arugula, and green onions in large bowl; toss with dressing.
SHERRY VINAIGRETTE
Categories Mustard No-Cook Low Fat Quick & Easy Salad Dressing Vinegar Honey Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.
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.
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.
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SHRIMP SALAD WITH SHERRY VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 50 minsServings 4
- In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shells start to brown, about 3 minutes. Add 2 cups of water and bring to a boil. Cover and simmer over low heat for 15 minutes.
- Strain the shrimp stock and return it to the saucepan. Boil over high heat until reduced to 2 tablespoons, about 10 minutes. Pour the reduction into a small bowl. Stir in the vinegar and 3 tablespoons of the olive oil and season the dressing with salt and pepper.
- In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the shrimp and season with salt and pepper. Cook over moderate heat, tossing, until just cooked, about 3 minutes.
- In a bowl, toss the watercress with the dressing. Add the shrimp and toss. Mound the salad on plates and serve.
SHERRY-TOMATO VINAIGRETTE RECIPE - CHOWHOUND
From chowhound.com
5/5 (8)Category Make AheadServings 1.5Calories 547 per serving
- Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering.
- Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) 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. (You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.) Slowly add the remaining 1/2 cup grapeseed oil and the 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.
CLASSIC SHERRY VINAIGRETTE RECIPE BY MODERN SAUCES COOKBOOK
From thedailymeal.com
5/5 (1)Estimated Reading Time 1 minServings 2Calories 362 per serving
- 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.
- Substitute an equal amount of red-wine vinegar or white-wine vinegar for the sherry vinegar. Use 1/2 fresh lemon juice and 1/2 vinegar for the vinegar.
- Add 1 teaspoon finely minced shallot with the vinegar and mustard. Substitute walnut, hazelnut, or grapeseed oil for all or part of the olive oil.
SHERRY VINAIGRETTE RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (58)Servings 0.75
- Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season to taste with salt and pepper.
- Do Ahead: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
FALL SALAD WITH SHERRY VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
Servings 10-12Total Time 30 minsCategory Vegetables
- Preheat the oven to 375°. Spread the pecans in a pie plate and toast for about 7 minutes, until golden. Let cool, then coarsely chop.
- In a medium bowl, whisk the vinegar with the mustard, honey and thyme. Gradually whisk in the olive oil and season the dressing with sea salt and pepper.
- In a very large serving bowl, toss the lettuce, Treviso and frisée. Scatter the persimmons, apple, fennel and pecans on top and garnish with nasturtium leaves. Serve the salad, passing the dressing at the table.
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