HERB VINAIGRETTE
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 8
Steps:
- Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.
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Qasir Khan
[email protected]This vinaigrette is a bit too tangy for my taste.
Tanisha Rahman
[email protected]I've never made a vinaigrette before, but this recipe was so easy to follow. It turned out great!
Muzamil Akram
[email protected]This vinaigrette is a great way to use up leftover herbs.
Ahtsham Amjad
[email protected]I'm not a huge fan of vinaigrettes, but this one is really good. It's not too oily or vinegary.
Zaman Lala
[email protected]This vinaigrette is a staple in my kitchen. I use it on everything from salads to grilled chicken.
Anam Basharat
[email protected]I love this vinaigrette! It's so easy to make and it's always a hit.
GAMEING WITH EMON24
[email protected]This vinaigrette is a great way to add some extra flavor to your favorite salads and grilled meats.
Sautie Empire
[email protected]I made this vinaigrette for a salad party and it was a huge success! Everyone loved the bright and tangy flavor.
Jimmy Vines
[email protected]This vinaigrette is so easy to make and it's so flavorful. I love the combination of herbs and the acidity of the vinegar.
Robert Gonzalez
[email protected]I've been using this vinaigrette for years and it never disappoints. It's so versatile and can be used on salads, grilled meats, and even roasted vegetables.
Prince Billionz
[email protected]This herb vinaigrette was a hit at my last dinner party. The flavors were so fresh and bright, and it really elevated the grilled chicken and roasted vegetables.