

Herb Vinaigrette:
1/2 small shallot, peeled and finely chopped
1 garlic clove, smashed and minced
1 tB. red wine vinegar
2 tsp. sherry vinegar
1 tB. balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 tB. extra-virgin olive oil
1 tB. plus 1 tsp. minced fresh herbs (thyme, chives, basil, tarragon, etc.)
In a bowl, whisk together the shallot, garlic, vinegars, salt and pepper. Slowly whisk in the oil until combined. Add the herbs, and whisk to combine. Makes approx. 1/2 cup dressing.
Shallot Vinaigrette
1 shallot, minced
1 tsp. Dijon mustard
2 tB. sherry vinegar
1 tB. chopped fresh flat-leaf (Italian) parsley
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/4 cup walnut oil
Place the shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add the walnut oil.
Note: I found my walnut oil in the organic section at Harmons. I've also seen it with the other oils in nice grocery stores like Wild Oats. We also use it to oil our cheese board. Also, when it comes to Dijon mustard, I like the Maille brand. It's the original Dijon made in...you guessed it...Dijon, France.
image via Martha Stewart
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