Yield: About 3/4 to 1 cup
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.
- 1/4 cup white or sherry wine vinegar Add to list
- 2 cloves garlic, minced Add to list
- 1 teaspoon prepared mustard Add to list
- 1 teaspoon horseradish (or more to taste!) Add to list
- 1 teaspoon sugar Add to list
- 1 teaspoon anchovy paste Add to list
- 1 tablespoon chopped tarragon Add to list
- Pinch of culinary lavender (optional) Add to list
- Salt and freshly ground pepper, to taste Add to list
- 1/2 cup extra virgin olive oil (or use half olive oil and half walnut oil) Add to list
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.
Recipe by, PCC Chef
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.
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