HERBFARM VINAIGRETTE
Provided by Jerry Traunfeld
Categories Sauce Herb Mustard No-Cook Quick & Easy Salad Dressing Vinegar Spring Shallot
Yield Makes 1 generous cup
Number Of Ingredients 7
Steps:
- Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
- Variations
- Use an herb-infused vinegar in place of the red wine vinegar.
- Herb Substitutions
- Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.
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Iam dcruz
[email protected]This is a great recipe! I've made it several times now and it's always a hit.
Md Ruber
[email protected]This dressing is so easy to make and it's so flavorful. I love that it's not too oily or heavy.
Mohan Oli
[email protected]I didn't have any fresh herbs on hand, so I used dried herbs instead. It still turned out great!
Nazar Hussain
[email protected]This is my new go-to vinaigrette! It's so versatile and can be used on any type of salad. I love the combination of herbs and the tangy lemon flavor.
My Love S
[email protected]This vinaigrette is a delicious and easy way to add flavor to your favorite salads. I used it on a spinach salad with grilled chicken and it was perfect. The fresh herbs really shine through and give the dressing a bright, summery flavor.