Herb Vinaigrette


Photo: flickr user jesswebb

Tags:

herb

Yield:

350.0 servings

Added:

December 9, 2009

Creator:

Anonymous

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Ingredients

50 ounces ml fresh lemon juice
50 ml white wine or cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons chopped parsley (⅔ tspn if dried)
2 teaspoons chives (⅔ tspn if dried)
2 teaspoons basil (⅔ tspn if dried)
225 ml sunflower or light vegetable oil

Preparation

1
Process or shake the lemon juice vinegar salt sugar and herbs together until the salt and sugar are dissolved.
2
Add the oil and process or shake again.
3
This is a particularly nice dressing for salads made of delicate vegetables like french beans or cherry tomatoes or for use on rice or pasta salads. It should be used within 3 or 4 days. The herbs should be finely chopped to make them capable of suspension in the dressing.
4
Makes about 350 ml

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