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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Sherry Vinaigrette

Sherry Vinaigrette

Yield: 1/2 cup

1 heaping tablespoon finely chopped shallot

1/2 t sea salt

1 t Dijon mustard

1/4 cup sherry vinegar

1/4 cup good quality olive oil, plus a few optional teaspoons

Whisk together the shallot, salt, mustard, and vinegar or shake in a jar with a tight-fitting lid. Let sit 5 to 20 minutes. Add 1/4 cup olive oil and 3-4 grinds black pepper and whisk or shake to combine. Dip a lettuce leaf or vegetable in to taste. If the dressing is too bracing, add more olive oil by the teaspoon. It should taste very acidic, but not make you choke.  

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