Fresh Herb Vinaigrette
Makes about 1 3/4 cups
Time 10 min
This fresh herb vinaigrette is perfect for any number of summer salads. Try tossing fresh-cut julienned zucchini with a little salt, pepper and
this superb vinaigrette for a particularly delicious approach.
this superb vinaigrette for a particularly delicious approach.
Special Diets:
Ingredients
- 1 clove garlic
- 1 medium shallot
- 1/3 cup white wine vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2/3 cup extra-virgin olive oil
- 1/4 cup loosely packed fresh tarragon leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon fresh thyme leaves
- 1/3 cup loosely packed fresh oregano leaves
- 1/3 cup loosely packed fresh basil leaves
Method
In a blender or food processor, place garlic, shallot, 1/4 cup water, vinegar, salt and pepper and blend for a few seconds.
With the blender running, slowly trickle half of the olive oil into the blender.
Stop blender, add all the fresh herbs and blend once more.
Add leftover oil while machine is running for a few seconds longer.
Taste and adjust seasoning with pepper.
Nutritional Info:
Per serving: 2 Tablespoons, 70 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 55mg sodium, 4g carbohydrates (0g dietary fiber, 0g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 clove garlic
- 1 medium shallot
- 1/3 cup white wine vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2/3 cup extra-virgin olive oil
- 1/4 cup loosely packed fresh tarragon leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon fresh thyme leaves
- 1/3 cup loosely packed fresh oregano leaves
- 1/3 cup loosely packed fresh basil leaves