Zinfandel Vinaigrette

    15 mins

    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.

    10 people made this

    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

    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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    Reviews in English (9)


    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)


    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)


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