Zinfandel Vinaigrette

    Zinfandel Vinaigrette

    (10)
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    15min


    10 people made this

    About this recipe: The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing.

    Ingredients
    Serves: 8 

    • 180 ml extra virgin olive oil
    • 55 g sherry wine vinegar
    • 2 tablespoons minced shallots
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon chopped fresh basil
    • 1 clove garlic, minced
    • salt and pepper to taste

    Directions
    Prep:15min  ›  Ready in:15min 

    1. Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.
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    Global ratings:
    (10)

    Reviews in English (10)

    by
    14

    This was OK, it was pretty average. I don't know too many people who would use 40 year old sherry for a salad dressing. It's not exactly cheap.  -  10 Jun 2003  (Review from Allrecipes US | Canada)

    by
    10

    i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks.  -  27 Jul 2011  (Review from Allrecipes US | Canada)

    by
    9

    Kind of standard but better with the dijon; didn't care for the parsley addition.  -  03 Aug 2005  (Review from Allrecipes US | Canada)

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