Recipe: Sherry Vinaigrette

We've been on a Sherry kick lately, what with Mary's glowing defense of this currently unfashionable wine, and our own dinner and wine pairing party. We were left with a half bottle of excellent Sherry after that dinner, so we put it to work in a salad dressing.

We were impressed by how well the Sherry went with our deliciously complex garden salad a couple weeks ago and so we were curious to see how well it would work in a vinaigrette. We mixed it up with just a touch of vinegar for tang and body, and with some rich and smooth olive oil.

The result? Fantastic! The rich, olive-y mineral taste of the Sherry brought out the natural complexity of the mixed greens. They were bitter, tender, sweet, and crispy, and the Sherry highlighted it all.

Do you ever use Sherry in your salad dressings?

Sherry Vinaigrette
3/4 cup

1/4 cup Sherry
1 tablespoon balsamic vinegar
1/2 cup good quality olive oil (we use Laudemio)
1/4 teaspoon sugar
Fresh cracked black pepper
Salt to taste

Whisk until emulsified, taste and season.

Related: Food and Wine Pairing Slideshow: A Grilled Summer Menu of Herbed Pork, Tender Ravioli, and Garden Greens

(Images: Faith Hopler)

Per serving, based on 2 servings. (% daily value)
Calories
506
Fat
54 g (83.1%)
Saturated
7.5 g (37.3%)
Carbs
3.4 g (1.1%)
Sugars
1.9 g
Protein
0.1 g (0.1%)
Sodium
4.1 mg (0.2%)

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Categories

Drinks, Easy, Recipe, Salad, Vegan, Wine

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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