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.

Gallery

Recipe Summary

Yield:
Makes 1/2 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.

Advertisement

Reviews