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Zinfandel Vinaigrette

By: MARBALET  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 198 people have saved this

Prep Time:
15 Min
Ready In:
13 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 1 cup
 

Ingredients

  • 3/4 cup extra virgin olive oil
  • 2 ounces 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 193 | Total Fat: 21g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by AMANDA C 
This was OK, it was pretty average. I don't know too many people who would use 40 year old... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2005 by JDVMD 
Kind of standard but better with the dijon; didn't care for the parsley addition. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2007 by xayide 
This was good. Pretty standard, really. I didn't have any sherry wine vinegar, so I used 3... MORE

 
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