Total:
10 min
Active:
5 min
Level:
Easy

Ingredients

Directions

Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.

In a large bowl, toss salad greens with vinaigrette and serve immediately.

IDEAS YOU'LL LOVE

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Recipe courtesy of Rachael Ray

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Mixed Vegetable Stir Fry

Recipe courtesy of Martin Yan

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Tuna Salad Undone

Recipe courtesy of Alton Brown

Fall Salad

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking