Frank Stitt's Sherry Vinaigrette

Makes 1/2 cup

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.


  • ½ shallot, finely minced

  • 2 tablespoons sherry vinegar

  • Coarse salt and freshly ground black pepper

  • 6 tablespoons extra-virgin olive oil


  1. In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.

  2. 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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