Fresh Herb Vinaigrette

Yield: About 3/4 to 1 cup

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Creating your own salad dressing not only is economical but also truly simple. I love the fact they’re so fresh tasting and versatile!

Vinaigrette is, at its heart, simply a balance of vinegar and oil. From there you may add shallots and fresh herbs for a classic take, blend in ripe berries as a bright addition, or add ginger, soy sauce and sesame oil for a bit of an Asian twist. The possibilities are virtually endless and you are only limited by your imagination.

Ingredients

  • 1/4 cup white wine or apple cider vinegar Add to list
  • 1 tablespoon finely minced shallot Add to list
  • 3 to 4 tablespoons chopped tender herbs such as basil, tarragon, dill, chervil, thyme, parsley, etc. Add to list
  • 2 teaspoons prepared mustard such as Dijon or stone ground Add to list
  • 2 cloves garlic, minced Add to list
  • Salt and freshly ground pepper to taste Add to list
  • 1/2 cup extra virgin olive oil Add to list

Preparation

Combine all of the ingredients except the oil in a bowl. Pour the oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.

Notes

Variation: Crumble in 2 to 3 ounces good blue cheese such as Rogue Creamery Smoky Blue for a Fresh Herb and Smoky Blue Cheese Vinaigrette.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: dressings, herbs

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