Zinfandel Vinaigrette

Zinfandel Vinaigrette

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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.


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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