Recipe: Sherry Vinaigrette

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated Jan 29, 2020
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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)

Filed in:
easy
Salad
Salad Dressing
vegan
Wine
Beverages