Basic Herb Vinaigrette
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Basic Herb Vinaigrette June, 2000 Today's salads, made with more delicate greens, do not stand up to heavy, creamy salad dressings. Experiment with a variety of vinegars and herbs to make your own signature vinaigrette. Save your best-quality extra-virgin olive oil for salad dressings where its flavor will stand out. Lesser-quality olive oil can be used for cooking. 2 tablespoons white wine vinegar 1-2 cloves garlic, minced 2 tablespoons lemon juice 1 heaping teaspoon grated lemon zest 1 tablespoon minced fresh herbs (a combination of thyme, lemon thyme, marjoram, basil, savory and/or parsley) 1/8 teaspoon salt 1/2 cup extra-virgin olive oil Generous grinding fresh black pepper 1. Combine the vinegar, garlic, lemon juice, lemon zest (if using), herbs and salt in a medium-size bowl.** Let stand for 10 minutes. Whisk in the oil, adding it in a slow, steady stream. Season with pepper to taste. To test the flavor, dip a lettuce leaf into it, taste and adjust accordingly. ** Most professional cooks will make a vinaigrette in a bowl using a whisk, but for those of us who have less time, making it in the blender or food processor is entirely acceptable. You can also put everything in a jar with a lid and shake until it's quickly blended. Shake again before serving if it separates. Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A |
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