Classic mustard vinaigrette

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

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