Best 7 Sherry Thyme Vinaigrette Recipes

SHERRY-SHALLOT VINAIGRETTE

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 THYME VINAIGRETTE

Steps:

• Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.

VIA CAROTA'S INSALATA VERDE

Steps:

• Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
• Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
• To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
• Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

WILD RICE AND ROASTED VEGETABLE SALAD WITH SHERRY-THYME VINAIGRETTE

Steps:

• Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
• Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
• Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
• Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
• Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE

Steps:

• Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

SHERRY VINEGAR VINAIGRETTE

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.