Name: Sherry Dijon vinaigrette Recipe
Total time: 10 min
Yield: Serves 36
Ingredients: 1 tablespoon minced shallots; 3/4 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 3/4 teaspoon granulated sugar; 1/2 cup Spanish sherry vinegar; 2 tablespoons Dijon mustard; 1 1/2 cups extra virgin olive oil

Print RecipePrint Recipe

By Betty Hallock

Sept. 13, 2006

Dear SOS: I absolutely love the salads at Tender Greens in Culver City, but what I’m really curious about is their house-made dressings. Would you be able to get the recipes for the Dijon dressing on their ahi tuna nicoise and the creamy lime dressing on their chipotle barbecue chicken salad? Those are my two favorites!

NICOLE HAYWORTH

Mar Vista

Dear Nicole: The sherry Dijon vinaigrette gets some extra kick from the mustard, and fresh herbs lend their flavor and hue to the lime cilantro dressing. Chef-owner Matt Lyman developed the recipes.

Read More Read Less

1 tablespoon minced shallots

¾ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

¾ teaspoon granulated sugar

½ cup Spanish sherry vinegar

2 tablespoons Dijon mustard

1 ½ cups extra virgin olive oil

Place the shallots, salt, pepper and sugar in a blender. Add the vinegar and mustard and blend until smooth, 30 to 40 seconds.

Slowly blend in the extra virgin olive oil. Refrigerate.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.