Mixed Herb Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8 (Makes about 1/2 cup)
Ingredients
1 ½ tablespoons red wine vinegar ¼ teaspoon table salt ⅛ teaspoon ground black pepper 6 tablespoons extra-virgin olive oil 1 tablespoon minced fresh basil leaves 1 ½ teaspoons minced fresh parsley leaves 1 teaspoon minced fresh oregano leaves
Before You Begin
Use about 4 tablespoons of this dressing per 2 quarts of greens, serving four.
Instructions
- Combine vinegar, salt, and pepper in bowl with fork. Add oil and herbs, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
Yield
Serves 8 (Makes about 1/2 cup)Ingredients
1 ½ tablespoons red wine vinegar
¼ teaspoon table salt
⅛ teaspoon ground black pepper
6 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil leaves
1 ½ teaspoons minced fresh parsley leaves
1 teaspoon minced fresh oregano leaves
Ingredients
1 ½ tablespoons red wine vinegar
¼ teaspoon table salt
⅛ teaspoon ground black pepper
6 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil leaves
1 ½ teaspoons minced fresh parsley leaves
1 teaspoon minced fresh oregano leaves
Ingredients
1 ½ tablespoons red wine vinegar
¼ teaspoon table salt
⅛ teaspoon ground black pepper
6 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil leaves
1 ½ teaspoons minced fresh parsley leaves
1 teaspoon minced fresh oregano leaves
Before You Begin
Use about 4 tablespoons of this dressing per 2 quarts of greens, serving four.
Instructions
- Combine vinegar, salt, and pepper in bowl with fork. Add oil and herbs, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
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