Herb Vinaigrette
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:48pm

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