Autumn Salad With Aged Sherry Vinaigrette Recipes

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AGED SHERRY VINAIGRETTE



Aged Sherry Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

Steps:

  • In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

SEASONAL COUNTRY SALAD WITH SPICED WALNUTS



Seasonal Country Salad with Spiced Walnuts image

Provided by Katy Sparks

Categories     Salad     Appetizer     Bake     Quick & Easy     Walnut     Spring     Anise     Lettuce     Coriander     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

For the spiced walnuts
2/3 cup sugar
1 tablespoon ground star anise
2 tablespoons ground coriander seed
1/2 teaspoon cayenne
Salt
2 cups shelled walnut halves
For the salad
1 pound mixed lettuces, washed and dried
1/4 cup Aged Sherry-Walnut Vinaigrette

Steps:

  • Make the spiced walnuts:
  • Preheat oven to 350°F. In a medium bowl, stir together the sugar, spices, and salt. Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes. While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat. When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven. Shake the pan vigorously over the burner until all the nuts are coated in sugar - it will cling in somewhat uneven patches, but that is the effect I like. Pour the nuts onto a plate or baking sheet to cool - don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!
  • Make your salad:
  • Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).
  • Weighing your options:
  • Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)
  • Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese
  • Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto
  • Winter: Blood Oranges and Fennel with Feta and Prosciutto

GARDEN SALAD WITH HERBS AND SOUR-CHERRY DRESSING



Garden Salad with Herbs and Sour-Cherry Dressing image

Handfuls of fresh herbs and leafy greens plus fronds of fennel provide a depth of flavor in this summery salad. Tart cherries are quickly marinated in a simple sherry vinaigrette then mixed with the salad.

Provided by Anna Kovel

Categories     Food & Cooking     Ingredients     Vegetables

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 10

2 teaspoons sherry vinegar or aged red-wine vinegar
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup)
1 fennel bulb, halved length-wise, cored, and thinly sliced, plus 1/2 cup fronds
2 cups mixed fresh tender-herb leaves, such as shiso, basil, tarragon, anise hyssop, and mint
5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula
2 spring onions, thinly sliced (1/2 cup)
6 radishes, thinly sliced (1 cup)

Steps:

  • Stir together vinegar, lemon juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes.
  • Finely chop fennel fronds; mix with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately.

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE



Arugula, Grape, and Almond Salad with Saba Vinaigrette image

Provided by Suzanne Goin

Categories     Salad     Side     Thanksgiving     Vegetarian     Almond     Arugula     Fall     Healthy     Low Cholesterol     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 pound seedless red or purple grapes
1 tablespoon minced shallot
1 tablespoon (or more) Sherry vinegar
1/4 teaspoon kosher salt plus more for seasoning
1/4 cup extra-virgin olive oil
1 tablespoon saba or aged balsamic vinegar plus more for drizzling
Freshly ground black pepper
1/2 pound arugula (about 8 cups)
1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
3/4 cup salted, roasted Marcona almonds, coarsely chopped
Ingredient info: Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com.

Steps:

  • Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
  • Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

AUTUMN SALAD WITH WALNUT VINAIGRETTE



Autumn Salad With Walnut Vinaigrette image

Make and share this Autumn Salad With Walnut Vinaigrette recipe from Food.com.

Provided by Kishka

Categories     Salad Dressings

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups mixed greens
1 red apple, unpeeled and thinly sliced
1 green apple, unpeeled and thinly sliced
1 cup red grapes, sliced into halves
1 cup green grape, sliced into halves
2 celery ribs, sliced
1/2 cup red onion, thinly sliced
1/2 cup walnuts
1/2 orange, juice of
2 tablespoons Dijon mustard
1 1/2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 garlic clove, minced
salt and pepper, to taste
1/2 cup olive oil

Steps:

  • To make the vinaigrette (which can be made in advance and refrigerated until needed), combine the walnuts, orange juice, mustard, vinegar, brown sugar, garlic, salt and pepper in a food processor. Begin processing and add olive oil slowly until well blended.
  • Combine salad ingredients and toss with vinaigrette.

Nutrition Facts : Calories 230.3, Fat 18.6, SaturatedFat 2.4, Sodium 52.6, Carbohydrate 17, Fiber 2.1, Sugar 12.8, Protein 1.9

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Top Asked Questions

What is the best ingredient for Sherry vinaigrette?
Sherry Vinaigrette Ingredients 1 Olive Oil – I like to use extra virgin olive oil, but you can use regular olive oil if that’s what you have. ... 2 Sherry Vinegar – A complex and balanced vinegar that is not overly sweet. ... 3 Salt and Pepper – A little salt and pepper really help to bring out the wonderful flavors from the sherry vinegar.
How do you make salad dressing with sherry vinegar?
Sherry Vinegar – A complex and balanced vinegar that is not overly sweet. It has a fresh and zesty flavor that is perfect for a salad dressing. Salt and Pepper – A little salt and pepper really help to bring out the wonderful flavors from the sherry vinegar. Combine – Add the ingredients to a mason jar and seal the lid. Mix – Shake to combine.
What is in autumn apple salad with a maple vinaigrette?
Autumn Apple Salad with a Maple Vinaigrette will let you celebrate all the flavors of Fall! Pecans, cranberries, apples, feta and baby spinach all drizzled with an easy to make maple dijon vinaigrette! There is nothing better than sitting down to a fully loaded salad! And this Autumn Apple Salad is loaded up with tons of flavors and textures.
Does Sherry vinaigrette need to be refrigerated?
This fresh Sherry Vinaigrette is a vibrant, flavorful salad dressing to savor! It's a zesty addition to leafy greens, with a bright, fresh and healthy zing. Combine ingredients in a jar with a tight lid. Shake well and toss in salad or pasta salad. This sherry vinaigrette will keep sealed in the fridge for up to two weeks.

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