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Herb Vinaigrette
Preparation info
- Makes
450 ml
- Difficulty
Easy
Appears in
Published 1990
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 2½ fl oz 1 levelteaspoon
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.