Orange Sherry Vinaigrette Recipes

THE SHERRY VINAIGRETTE I USE ON EVERYTHING

Steps:

• In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

ORANGE VINAIGRETTE DRESSING

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

ORANGE-SHERRY VINAIGRETTE

Steps:

• Process vinegar, shallot, garlic, mustard, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
• With the blender running, add oil and continue to process on high speed until smooth and emulsified, about 15 seconds.

SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

CHARRED LEEKS WITH ORANGE SHERRY VINAIGRETTE

Steps:

• For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
• For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
• Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.
• For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
• For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
• Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.

SHRIMP, ORANGE AND OLIVE SALAD WITH SHERRY VINAIGRETTE

Steps:

• Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
• Add lettuces and green onions to dressing mixture and toss well.

SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, and grapeseed and walnut oils. Season with salt and pepper.

SHERRY VINAIGRETTE

Steps:

• Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
• Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
• Taste and balance the flavors to taste. Enjoy!