Fresh Herb and Lemon Vinaigrette

Preparation info

  • Difficulty


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

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Use extra virgin olive oil, replace the vinegar with ¼ cup fresh lemon juice, and add 2 tablespoons finely chopped fresh herbs, such as chives, parsley, basil, tarragon, or a combination. I love this on seared delicate seafood such as scallops. It also makes a great marinade for chicken.