Yield: 16 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Dijon mustard |
1 \N | Clove garlic; minced |
½ cup | Extra-virgin olive oil |
2 tablespoons | Red wine vinegar |
2 teaspoons | Chopped parsley OR basil |
\N \N | Salt and pepper; to taste |
Place the mustard, garlic, and olive oil in a medium bowl. Add the vinegar whisking constantly to make a smooth liquid. Add the freshly minced herbs, salt and pepper, and mix well. Store in a salad cruet or tightly covered container in the refrigerator for up to a week.
>SOURCE 1998-Jan-15: Charlotte's Gardens, Vineyard Haven, Mass. Email:
CRHull@... SPECIALIZES IN Jams, Fruit and Jalapeno Pepper, and in Fruit Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon.
Notes: This smooth, flavorful vinaigrette is great drizzled over a mixed vegetable salad with blanched broccoli, cauliflower, mushrooms and spinach.
Add some artichoke hearts for a real treat. It works well on pasta salad or tossed with mixed greens.
>Busted by phannema@... 62CALS, 6.8G-FAT Recipe by: Charlotte's Gardens
Posted to MC-Recipe Digest V1 #1013 by KitPATh <phannema@...> on Jan 15, 1998