Sherry and Minced Shallot Vinaigrette

Shallots
Shallots are an important part of this recipe.

Molly Watson

Ratings (4)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: About 1/4 cup (4 servings)
Nutritional Guidelines (per serving)
93 Calories
10g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: About 1/4 cup (4 servings)
Amount per serving
Calories 93
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 295mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Minced shallots and sherry vinegar lend a real kick of flavor to this easy vinaigrette-style salad dressing. Have trouble tracking down sherry vinegar? Try a good-quality red wine vinegar instead, or, for a softer flavor, use cider vinegar.

This dressing works well on a wide variety of lettuces. It's also a great fit when tomatoes are part of the salad picture.

Ingredients

  • 1 shallot
  • 1 Tablespoon sherry vinegar (red wine vinegar works too)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground mustard
  • 3 Tablespoons extra virgin olive oil

Steps to Make It

  1. Peel and mince the shallot and put in a small bowl, a jar, or, if you're making the salad right away, in the bottom of a large salad bowl. (If you're not looking for too strong of a shallot flavor, you can rinse off the minced shallots, spread them on a layer paper towels, and pat them dry before adding them to the dressing.)

  2. Add the vinegar, salt, pepper, and mustard. Whisk (or shake jar) to combine. Let sit at least 10 minutes (this lets the vinegar mingle the flavors more effectively).

  3. Whisk in the olive oil. Use the dressing the same day, or cover and chill it for up to a week. Be sure to let the dressing come to room temperature before using so the oil returns to a  fluid state (no one wants cold chunks of olive oil in their salad!).