Frank Stitts Sherry Vinaigrette Recipes

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FRANK STITT'S SHERRY VINAIGRETTE



Frank Stitt's Sherry Vinaigrette image

A simple shallot-sherry vinaigrette recipe makes the perfect partner for the pleasingly bitter watercress salad served alongside chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1/2 cup

Number Of Ingredients 4

1/2 shallot, finely minced
2 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

  • In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.
  • Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.

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