Herb Vinaigrette

Preparation info

  • Makes

    450 ml

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A fresh green dressing for summer salads – green leaf, tomato or potato – which can be stored in the fridge, covered, for up to a week.

Ingredients

  • 65 ml/ fl oz white wine vinegar
  • 1 level teaspoon salt

Method

Put the vinegar, salt, and pepper to taste in a bowl and whisk in the oils in a steady stream, until the mixture is well blended. Add the herbs, then taste and adjust seasonings.

Alternatively, process the vinegar, salt, whole herbs, and pepper to taste in a blender. Whisk in the two oils, then taste and adjust seasonings.