Not exact matches
The recipe sounds exactly
like a salad that I would enjoy — quinoa, rocket... and a lovely dressing with
sherry vinegar (someone just gave me a small bottle as a gift...).
The
vinegar: If we're dressing robust greens
like escarole or watercress, or salads comprising roasted root vegetables or nutty cheese, balsamic or
sherry vinegars are our go - to.
I ended up tweaking the sauce to my
liking, using honey instead of sugar, adding sesame oil, rice wine
vinegar, and
sherry wine.
Don't stick to just one acid: Try mixing
sherry vinegar with red wine
vinegar, or combining rice wine and lime juice,
like we do below.
A few grinds of fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine
vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A few sprigs of fresh thyme and some chopped parsley A splash of EVOO,
sherry vinegar and freshly chopped herbs (I
like to use fresh basil and chives) when serving... while this is optional, I think the
sherry vinegar makes this soup extra special!
You can even throw some of the poaching liquid in with the
sherry vinegar for the dressing,
like a verjus.»