This recipe is inspired from a French cookbook that was published in the 1920s. The recipe assumes that we all have access to gardens with a selection of fresh herbs. While this may not often be the case for Parisians (or city dwellers in general), I think it is possible to manage growing a few easy herbs on a balcony or windowsill. If you get herbs such as basil, cilantro, and parsley from the market, keep them fresh in the fridge by arranging them in an herb vase. Fill a glass or jar with water (enough to immerse about halfway up the stem) and place your fresh herbs inside. If you want to keep the herbs for longer than 3–5 days this way, cover them with a plastic bag to extend their shelf life for as long as 2 weeks.
Use whatever you have on hand to freshen up this vinaigrette, which works great as a dipping sauce with a Steamed Artichoke or simply tossed with a salad of baby greens.
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