Herbfarm Vinaigrette
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Red Wine Vinegar2 tbsps
Balsamic Vinegar1 tbsp
Shallot (coarsely chopped)2 tsps
Dijon Mustard1 tsp
SaltDirections:
1
Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender
2
With the machine running, pour in the olive oil in a steady stream
3
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
4
Bring it to room temperature and shake or whisk it well before you dress the salad
5
Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender
6
With the machine running, pour in the olive oil in a steady stream
7
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
8
Bring it to room temperature and shake or whisk it well before you dress the salad
9
Variations Use an herb-infused vinegar in place of the red wine vinegar
10
Use an herb-infused vinegar in place of the red wine vinegar
11
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
12
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