Frank's Vinaigrette

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This vinaigrette, made with three different vinegars, comes from Frank Stitt at Highland’s Bar & Grill in Birmingham, Alabama.  This recipe makes the perfect amount for about 1 pound of mixed lettuces – try it as an accompaniment to Zucchini-and-Herb-Stuffed Chicken.

By
Frank Stitt
Frank Stitt
Frank Stitt

Multiple James Beard Award-winner Frank Stitt is the chef/owner of Highlands Bar & Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama. He has published two highly regarded cookbooks: Frank Stitt's Southern Table (2004) and Frank Stitt's Bottega Favorita (2008).

Food & Wine's Editorial Guidelines
Updated on October 1, 2018
Total Time:
10 mins
Yield:
4 to 6
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Ingredients

  • 2 tablespoons fruity red wine vinegar

  • 2 tablespoons Spanish sherry vinegar

  • 1 tablespoon honey or apple cider vinegar

  • 1 tablespoon minced shallot

  • 1 tablespoons fresh thyme leaves

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 cup extra-virgin olive oil

Directions

  1. Whisk together red wine vinegar, sherry vinegar, apple cider vinegar, shallot, and thyme in a medium bowl. Season with salt and pepper; let stand 15 minutes. Whisk in oil, and season with salt and pepper to taste.

Originally appeared: October 2018

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