Balsamic Vinaigrette
salad dressing
1 small shallot
1 clove garlic
2 tablespoons chopped fresh flat-leaf parsley or
or 1 tbl. chopped fresh rose-gerani
2 tablespoons balsamic vinegar
1/2 tablespoon whole grain mustard
Salt
Pepper
1/2 cup olive oil
Chop the shallot, garlic, and parsley. Combine all vinaigrette ingredients in a food processor, season with pepper and about 1/2 tsp. salt, and process until emulsified. Or mince the shallot, garlic, and parsley. Whisk together the shallot, garlic, vinegar, mustard, and salt and pepper. Whisk in the oil, adding it slowly, and add the parsley. Adjust seasoning to taste.
NOTES : A basic salad dressing with fresh herbs.
Using fresh herbs is a good start, but the result of this recipe will be determined largely by the quality of olive oil and balsamic vinegar you use. 0 0 2682 0 0 26012 0 0 0
Contributor: Cook's Magazine November 1987
Yield: 12 servings
Preparation Time: 0:10
