Fresh Herb Vinargrette
Jennifer Lewis
My father taught me how to make this simple and vibrant vinegtrette. It makes great use of fresh garden herbs.
ingredients
- 2 T. fresh basil, chopped
- 1 T. fresh dill, chopped
- 2 t. fresh thyme, chopped
- 1 garlic clove, minced
- 1 T. shallot, chopped
- 1/3 c. white balsamic vinegar (regular balsamic will also work well)
- 1/2 t. garlic salt
- 1/2 t. onion salt
- fresh ground black pepper
- 2/3 c. olive oil
directions
- 1
Add all ingreideints except olive oil to a mini processor or blender. Wiz to blend, about 30 seconds. Slowly add oil in a thin stream to emulsify.
- 2
Place in tight fitting container. Can be refridgerated up to 1 month.
Source: Jennifer Lewis
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