Food & Cooking Recipes Frank Stitt's Sherry Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2018 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients ½ shallot, finely minced 2 tablespoons sherry vinegar Coarse salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil Directions In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes. Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days. Rate it Print