Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Can be made ahead of time.
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Summer Vinaigrette
Cookbook
This vinaigrette is chock-full of fresh herbs that will liven up any type of salad greens or fresh vegetable, cold seafood, chicken, or pasta salads.
Yield : Makes 1 cup
Ingredients
- 1 medium shallot, finely chopped
- 1 medium garlic clove, minced
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh basil
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons red wine vinegar
- ¾ cup olive oil
- Salt and freshly ground black pepper
Directions
1. In a medium bowl, combine the shallot, garlic, parsley, chives, basil, mustard, lemon juice, and vinegar and whisk until well blended. (Or place in a food processor and process until well blended.)
2. Slowly pour in the olive oil, whisking constantly (or processing) until blended. Add the salt and pepper and taste for seasoning.
Notes
Advance Preparation: This may be prepared 1 week in advance and refrigerated. Bring to room temperature and whisk before using.
© 2000 Diane Rossen Worthington
Note from Cookstr's Editors
Nutritional information is based on 16 servings and includes 1/4 teaspoon of added salt.
Nutritional Information
Nutrients per serving
92 kcal
41 mg
0 g
0 g
10 g
0 g
1 g
7 g
1 g
0 mg
0 g
0 g
1 mg
10 mg
0 % daily value
2 % daily value
0 % daily value
1 % daily value
