This sherry shallot dressing is a great vinaigrette option to simply dress your salad but still add a touch of sophistication. Its bright and complex flavor perfectly complements your green salad or grilled vegetables.
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This sherry shallot dressing (vinaigrette) combines the tasty flavor of shallots, tangy vinegar, rich extra virgin olive oil, and a sweet touch of honey. Mixing these simple ingredients creates a delicious blend that adds a unique twist to your everyday salads and vegetables. And on top of it all, it's easy to make and healthy!
Ingredients and substitutions
*See the recipe card for quantities.
- Shallot: One of the main ingredients of this dressing. Shallot brings a delicate onion-like flavor with a hint of garlic. Red onions can substitute if shallots are unavailable, though they are more pungent in taste and lack the garlic touch.
- Sherry Vinegar: This specialty vinegar infuses a rich complexity into the dressing. Red wine vinegar is an acceptable alternative if you can't find sherry vinegar.
- Extra Virgin Olive Oil: Provides a smooth texture, tying the elements together. If you don't have the extra virgin, virgin olive oil can be used.
- Honey: Adds a touch of natural sweetness to balance the acidity. Agave nectar or maple syrup can replace honey for a vegan option.
- Salt and Pepper: These classic seasonings enhance the flavors and help them meld. Consider using sea salt or Himalayan pink salt for a mineral-rich twist.
How to Make Sherry Shallot Dressing
Making this sherry shallot dressing is very easy. Here are the photos for guidance.
Add all the ingredients into a glass jar that has a lid.
Close it and shake it well until all ingredients combine. Use it on your favorite salad or vegetables.
Hint: Add more honey if you'd like to tone down the acidity.
Use maple or agave nectar for a vegan option.
Variations
- Herb Infusion: Add fresh herbs like chopped basil, thyme, or parsley to the dressing for an extra layer of flavor and freshness.
- Citrus Zest: Enhance the dressing with a touch of citrus by adding some lemon or orange zest for a zesty and bright twist.
- Dijon Mustard: Stir in a teaspoon of Dijon mustard for a creamy texture and a hint of tanginess that complements the other flavors.
- Spice It Up: A pinch of red pepper flakes can add a spicy kick for those who enjoy a little heat.
- Nutty Nuance: Replace some olive oil with walnut oil for a unique nutty flavor.
- Maple Elegance: Swap honey with maple syrup for a different sweetness that pairs well with the shallots and vinegar.
Choosing and Storing Shallots
When choosing and storing shallots, remember the following tips to ensure the best flavor and quality for your dressing.
- Size and Shape: Opt for shallots that are firm and plump. They should feel heavy for their size, indicating that they are fresh and full of moisture. Avoid shallots that are shriveled, soft, or have visible blemishes.
- Skin Texture: Look for shallots with dry, papery skin. The skin should be tight and free from mold, cuts, or discolorations. Avoid shallots with damp or slimy skins.
- Color: Shallots can vary in color from pale purple to reddish-brown. The color can indicate the variety, but it's more important to focus on the condition of the shallot rather than its color.
- Sprouting: Avoid shallots that have green sprouts emerging from the top. While you can remove a small sprout, too many sprouts might indicate that the shallot is old.
Keep your shallots in a cool, dry, dark spot with good air circulation; the refrigerator is good for them once they've been peeled and cut. Chopped shallots can also be frozen for up to 3 months, but once thawed, they won't be crunchy anymore.
If shallots start sprouting, don't worry – you can still use them. Just remove the bitter green sprouts if you want a milder flavor. Some people like to keep the sprouts and use them like chives.
Serving suggestions
This dressing pairs really well with roasted vegetable medleys, various salads, like my artichoke salad, or as a marinade for grilled meats like my Milanesa steak recipe.
FAQ
Shallots and onions have differences. Shallots are smaller with reddish or coppery skin and a milder, sweeter taste, like a mix of onion and garlic. Onions are bigger and round, come in different colors, and have a stronger, pungent flavor. Shallots are great when you want a gentle onion taste, used in sauces, dressings, and Asian or French cooking, while onions are more versatile, fitting many dishes from salads to roasts, cooked in various ways. Shallots are softer when cooked, while onions can be tender or crispy. Both are stored dry and cool, but shallots have shorter shelf lives due to more moisture.
If you're swapping shallots with onions in this recipe, use a milder and sweeter variety like Vidalia or red onion.
Sherry vinegar is a type of vinegar that originates from the Spanish region of Jerez, which is known for producing sherry wine. Sherry vinegar is made from sherry wine through a fermentation process. It has a distinct flavor profile that combines both the sweetness of sherry wine and the tanginess of vinegar.
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📖 Recipe / Receita
Sherry Shallot Vinaigrette
Ingredients
- 1 tablespoon finely minced shallot
- 2 tablespoons sherry vinegar
- ⅓ cup extra virgin olive oil
- 2 teaspoons honey (maple or agave nectar for vegan option)
- ½ teaspoon kosher salt
- freshly ground black pepper, to taste
Instructions
- Add all the ingredients into a glass jar that has a lid.
- Close it and shake it well until all ingredients combine. Use it on your favorite salad or vegetables.
- Store it in an airtight container in the refrigerator for up to a week. Shake or whisk before using, as separation is natural.
Notes
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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