Fresh Herbed Vinaigrette
Herbed Vinaigrette
1 tablespoon Dijon mustard
4 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh dill
2 teaspoons minced fresh chives
1 to 2 tablespoons water
Whisk together mustard, vinegar, salt and pepper. Slowly whisk in olive oil to create a smooth emulsion. Stir in basil, dill and chives. If the vinaigrette seems too thick, whisk in a tablespoon or so of water.
Kitchen Notes: This vinaigrette is a good, basic dressing that can be paired with any tossed salad. It will hold in the refrigerator up to 2 weeks.
Makes about 11/2 cups
From “Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home” by Terrance Brennan and Andrew Friedman
herbed vinaigrette, vinaigrette dressing
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