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This recipe is by Craig Claiborne and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.. Sherry Vinaigrette. 1 medium shallot, minced. 2 tablespoons Sherry vinegar. 1 tablespoon fresh lemon juice. 1 teaspoon Dijon mustard. 9 tablespoons extra-virgin olive oil. Fine sea salt and freshly ground black pepper.. For Sherry Vinaigrette, he places the leaves from 4 fresh thyme sprigs in a bowl, and adds 1/2 shallot (finely minced), a good pinch of kosher salt, a good pinch.. Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours. Plus: More Perfect Salad Dressings.. Ingredients Nutrition. 1 -2 garlic clove, coarsely chopped. fresh ground black pepper. 1 12 tablespoons sherry wine vinegar (or aged red wine vinegar) 1 teaspoon Dijon mustard. 6 tablespoons extra virgin olive oil. c952371816
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