HERBFARM VINAIGRETTE
Provided by Jerry Traunfeld
Categories Sauce Herb Mustard No-Cook Quick & Easy Salad Dressing Vinegar Spring Shallot
Yield Makes 1 generous cup
Number Of Ingredients 7
Steps:
- Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
- Variations
- Use an herb-infused vinegar in place of the red wine vinegar.
- Herb Substitutions
- Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.
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Imran Shoaib
[email protected]I would not recommend this recipe to anyone. It's a complete disaster.
Ryham Ali
[email protected]This recipe is a waste of time and ingredients. I followed the recipe exactly and my vinaigrette turned out terrible.
Chirindra Rai
[email protected]I'm not sure what I did wrong, but my vinaigrette turned out really thick and gloppy. It was not at all like the picture in the recipe.
Areeba Zubair
[email protected]This recipe is a fail. The vinaigrette was way too sour and the herbs were overpowering.
Maxamed Ahmed
[email protected]I found this vinaigrette to be a bit bland. I added some extra herbs and vinegar to taste, and it was much better.
Halimah Namuwanga
[email protected]This dressing is a bit too oily for my taste, but the flavor is great. I'll try using less oil next time.
Monica Mde
[email protected]This recipe is a keeper! I'll definitely be making this vinaigrette again and again.
Marcy Hatcher
[email protected]This vinaigrette is so easy to make and it's so delicious. I've made it several times already and it's always a hit.
MD ASHRAFUL HAQUE
[email protected]I'm not a huge fan of vinegar, but this vinaigrette is the exception. It's perfectly balanced and doesn't overpower the other flavors in the salad.
sylvester john annan
[email protected]This vinaigrette is a great way to use up leftover herbs. I always have a bunch of parsley and basil in my fridge, and this is a great way to use them up.
Dinesh Gautam
[email protected]I love the bright, herbal flavor of this vinaigrette. It's the perfect way to dress up a simple salad.
Abraham Banjo
[email protected]This vinaigrette is so versatile. I've used it on salads, grilled chicken, and even roasted vegetables. It's always a hit!
Markus Rayford
[email protected]Easy and delicious! I love that I can use fresh herbs from my garden. It's the perfect dressing for a summer salad.
Romjan Asad
[email protected]This vinaigrette is a flavor explosion! The combination of herbs and vinegar is perfect. I used it on a salad and it was the best salad I've ever had.