Sherry Vinaigrette
Thinly sliced shallot soaked in nutty sherry vinegar and a little lemon, then stirred with olive oil into a loose, mellow vinaigrette for mushrooms, tomatoes, and greens.
Why you'll love Sherry Vinaigrette
This is the dressing from the Shaved Mushroom Salad with Sherry Vinegar. Sherry vinegar comes from southern Spain, made from sherry wine and aged in oak barrels, which gives it a nutty, rounded flavor and a mellow sharpness. A small spoonful has more depth than most vinegars, so the dressing needs very little else.
This vinaigrette is loose by design: oil, vinegar, and soft shallot, stirred together and spooned on. The oil and vinegar settle into layers as it sits, so each spoonful brings slick olive oil, sharp vinegar, and ribbons of shallot together. That suits raw mushrooms especially, since they drink up the vinegar and turn silky as they sit.
A little lemon juice with the vinegar lifts it, and the thinly sliced shallot softens into sweet, tangy ribbons. Spoon it over sliced tomatoes, roasted peppers, grilled asparagus, steak, or white fish.
Quick overview: This Sherry Vinaigrette comes together in 15 min and makes 6 servings, each 2 tablespoons (makes about 3/4 cup).
Ingredients
- 1 medium shallot, halved and very thinly sliced
- 2 tbsp sherry vinegar
- 2 tsp fresh lemon juice
- 1/2 tsp fine sea salt
- 6 tbsp olive oil
- freshly ground black pepper, about 1/4 tsp
Instructions
- Slice the shallot: Halve the shallot through the root, peel it, and slice it into very thin half-moons. Thin slices soften quickly in the vinegar and drape over whatever they dress.
- Soak the shallot: Put the shallot in a small bowl with the sherry vinegar, lemon juice, and salt, stir, and let it sit for 10 minutes. The acid softens the shallot's raw bite, and the salt dissolves into the vinegar.
- Stir in the oil: Whisk the olive oil into the shallot mixture and season with pepper. It comes together briefly, then settles into layers as it sits, so stir it again right before spooning.
- Spoon it on: Spoon the dressing and shallots over the dish so each portion gets some of the soft shallot. On raw mushrooms, let it sit for 5 minutes so the slices soften and soak it up.
Storage and leftovers
Keep the vinaigrette in a sealed jar in the refrigerator for up to 4 days. The shallot keeps softening and the flavor mellows a little each day.
Let it stand at room temperature for 10 to 15 minutes so the olive oil turns liquid again, then stir it well.
Variations
- Emulsified: Whisk 1 teaspoon Dijon mustard into the vinegar before the oil for a vinaigrette that holds together and coats leaves evenly.
- Thyme: Stir in 1 teaspoon fresh thyme leaves, which suits mushrooms especially.
- Paprika: Add a pinch of paprika for a warm Spanish flavor over tomatoes and peppers.
- With parsley: Stir in 2 tablespoons chopped parsley just before serving.
Notes and tips
- On the mushroom salad: Half the batch, about 1/3 cup, dresses one Shaved Mushroom Salad with Sherry Vinegar for four.
- Look for Jerez: Bottles labeled Vinagre de Jerez come from the Jerez region of southern Spain, the home of sherry vinegar.
- Stir every time: Stir right before each use so the oil, vinegar, and shallot go on together.
- Dress mushrooms last: Raw mushrooms release liquid once dressed, so pour it on within a few minutes of eating.
Nutrition and mindful eating
- Sherry vinegar brings a deep, nutty acidity that makes raw vegetables taste seasoned and complete with only a light coating.
- Shallots belong to the onion family and soften in the vinegar into sweet, mild ribbons that season every bite.
- Olive oil is the real fat here, and it carries the shallot's flavor and helps your body take in the fat-soluble vitamins in the vegetables underneath.
- As you eat, notice how the nutty vinegar draws out the earthy flavor of mushrooms or the sweetness of ripe tomatoes, and pay attention to how the meal sits with you over the next few hours.
Frequently asked questions
Have a question about this Sherry Vinaigrette? Start here, with the questions people ask most.
What does sherry vinegar taste like?
Nutty, mellow, and slightly sweet-smelling from its time in oak, with a softer sharpness than red wine vinegar.
What if I cannot find sherry vinegar?
Red wine vinegar works. It is a little sharper, so start with 1 1/2 tablespoons and add more to taste.
Can I make it hold together?
Yes. Whisk 1 teaspoon Dijon mustard into the vinegar before adding the oil, and the vinaigrette stays emulsified longer.
What can I serve it with?
Raw or roasted mushrooms, sliced tomatoes, roasted peppers, grilled asparagus, steak, roast chicken, or white fish.
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