Green Salad with Sherry-Shallot Vinaigrette

Green Salad with Sherry-Shallot Vinaigrette is the perfect blend of fresh vegetables and tart Sherry-Shallot Vinaigrette.

Green Salad with Sherry-Shallot Vinaigrette
Yield: 8 servings • Bake: 5 to 7 minutes • Preparation: 25 minutes
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  1. 7 to 9 spears fresh asparagus
  2. ¼ teaspoon olive oil
  3. 8 cups mixed baby lettuces
  4. ½ cup coarsely grated carrots
  5. ½ cup chopped canned artichoke hearts
  6. ½ cup sliced yellow and red grape tomatoes
  7. 1 recipe Sherry-Shallot Vinaigrette (recipe follows)
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. Snap off tough ends of asparagus, and discard. Toss asparagus spears in olive oil. Place on prepared baking sheet.
  4. Bake until crisp-tender, approximately 5 to 7 minutes. Let cool slightly, and chop into ¾-inch lengths. (You should have approximately ½ cup roasted asparagus.)
  5. In a large bowl, combine lettuces, carrots, asparagus, artichoke hearts, and tomatoes, tossing well. Serve with Sherry-Shallot Vinaigrette.
  1. • Salad can be made earlier in the day, covered, and refrigerated.
TeaTime Magazine
Sherry-Shallot Vinaigrette
Yield: ¾ cup • Preparation: 25 minutes
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  1. 3 tablespoons sherry vinegar
  2. 1 tablespoon very finely minced shallot
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon sugar
  5. 1 teaspoon Dijon-style mustard
  6. ¼ teaspoon salt
  7. ⅛ teaspoon ground black pepper
  8. ½ cup extra-virgin olive oil
  1. In a small bowl, combine vinegar, shallot, lemon juice, sugar, mustard, salt, and pepper, stirring to blend. Let stand for 15 minutes.
  2. Add olive oil in a slow steady stream, whisking until ingredients are emulsified.
  1. • If a whisk is not available, place ingredients for Sherry-Shallot Vinaigrette in a jar with a tight-fitting lid, and shake until combined.
  2. • Sherry-Shallot Vinaigrette can be made a day in advance, covered, and refrigerated. Let come to room temperature before serving, and whisk to remix.
TeaTime Magazine
 From TeaTime July/August 2014


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