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READY IN 13+ hrs

Zinfandel Vinaigrette

Read Reviews (7)

"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." — MARBALET

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Original recipe makes 1 cup Change Servings

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

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Directions

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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PREP 15 mins
READY IN 13 hrs 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 27, 2011

i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks.

—soupisgoodfood33

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Most Helpful Critical Review

Dec 29, 2003

This was OK, it was pretty average. I don't know too many people who would use 40 year old sherry for a salad dressing. It's not exactly cheap.

—AMANDA C

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8 Ratings

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Aug 03, 2005

Kind of standard but better with the dijon; didn't care for the parsley addition.

—JDVMD

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Mar 27, 2013

I don't think it is an unreasonable gripe that since this recipe has nothing to do with Zinfandel, which is a variety of red grape, that it is not only misleading but incorrect to call this "Zinfandel Vinaigrette." That said, I did like the 3:1 ratio of olive oil to vinegar, but the parsley and basil combo did not appeal to me. I substituted fresh dill and did add the optional Dijon. This was a good, but fairly average HERB Vinaigrette.

—naples34102

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Jan 28, 2011

Really enjoyed this dressing reminded me of one I had at a local Cuban restaurant. The salad it topped was comprised of mixed greens, navel orange sections, julienned jicama and toasted pumpkin seeds, yummy! Couldn't afford the 40 yr old sherry vinegar, but I'm sure it would be fabulous with it. After I refrigerated it overnight, I did feel it needed the Dijon mustard for kick, so I added 2 tsp and that was just enough. Thank you Marbalet for sharing your recipe!

—Jessica Paige

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Jul 02, 2012

This is a nice dressing, and I bet that it would be really good with an aged sherry vinegar! It could have used the Dijon for sure, and I wish I'd thought to put some feta cheese on these tomatoes before snapping the photo. I did cut the oil to 1/2 cup because I like the zest of vinegar in my salads. I am puzzled as to why this is called Zinfandel! Thanks for the recipe!

—Marianne

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Sep 09, 2007

This was good. Pretty standard, really. I didn't have any sherry wine vinegar, so I used 3 parts tarragon vinegar and one part balsamic. I used it on a salad very shortly after making this, but it definitely tasted better the next morning. Will make again the next time I have shallots and a salad in need of dressing.

—xayide

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Nutrition

Calories
193 kcal
10%

Carbohydrates
0.6 g
< 1%

Cholesterol
0 mg
0%

Fat
21 g
32%

Fiber
0 g
< 1%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zinfandel Vinaigrette

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 193
Calories from Fat: 189

% Daily Value *
Total Fat 21g 32 %
Saturated Fat 2.9g 15 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
** Potassium 18mg < 1 %
Total Carbohydrates 0.6g < 1 %
Dietary Fiber 0g < 1 %
Protein 0.1g < 1 %
Sugars 0.1g
** Vitamin A 2 %
** Vitamin C 2 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.