Aged Sherry Walnut Vinaigrette Recipes

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THE SHERRY VINAIGRETTE I USE ON EVERYTHING



The Sherry Vinaigrette I Use on Everything image

Provided by Alex Guarnaschelli

Categories     condiment

Time 5m

Yield about 1 1/3 cups

Number Of Ingredients 7

1 large egg yolk
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce, preferably Lea and Perrins
1/8 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil

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.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE



Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

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.

AGED SHERRY VINAIGRETTE



Aged Sherry Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

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-WALNUT OIL VINAIGRETTE



Sherry-Walnut Oil Vinaigrette image

Categories     Salad     Nut     No-Cook     Vegetarian     Salad Dressing     Vinegar     Walnut     Vegan     Gourmet

Number Of Ingredients 4

2 tablespoons Sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup walnut oil

Steps:

  • Combine the vinegar, mustard, and salt. Whisk in the oil.

WALNUT VINAIGRETTE



Walnut Vinaigrette image

Categories     Walnut

Yield makes 1 cup

Number Of Ingredients 8

1/2 cup walnuts, toasted (see Note, page 54) and finely chopped
2 shallots, minced
1 teaspoon Dijon mustard
3 tablespoons aged sherry vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
Kosher salt and freshly ground black pepper

Steps:

  • Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.

ALL-PURPOSE VINAIGRETTE



All-Purpose Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield About 1 cup

Number Of Ingredients 5

1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar
2 to 4 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

  • 1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar 2 to 4 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil.

SHERRY VINEGAR VINAIGRETTE



Sherry Vinegar Vinaigrette image

Provided by Craig Claiborne

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 7

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

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE



Autumn Salad with Aged Sherry Vinaigrette image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

1/3 ounce olive oil
1 ounce Spanish Sherry Vinegar
1 shallot, minced
1 bunch chives, minced
Pinch sugar
Salt and pepper
4 to 5 ounce of mesclun greens
2 ounces mashed walnut pieces
4 ounces crumbles Stilton Cheese (or bleu cheese)
1 Bartlett Pear, halved then sliced thins

Steps:

  • Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

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