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Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1 cup white-wine vinegar
1 teaspoon Dijon mustard
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
2 tablespoons finely minced parsley
2 tablespoons fincely julienned basil
2 tablespoons chopped thyme leaves
2 tablespoons finely chopped chives
2 tablespoons finely chopped oregano
2 tablespoons chopped shallots
2 tablespoons chopped cornichons
2 tablespoons chopped capers
2 tablespoons chopped pimientos
Gallery
Recipe Summary
Yield: Makes 3 cups
Gallery
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1 cup white-wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- 2 tablespoons finely minced parsley
- 2 tablespoons fincely julienned basil
- 2 tablespoons chopped thyme leaves
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped oregano
- 2 tablespoons chopped shallots
- 2 tablespoons chopped cornichons
- 2 tablespoons chopped capers
- 2 tablespoons chopped pimientos
Directions
Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients.
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All Reviews for Herb Vinaigrette for Grill-Roasted Vegetables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Herb Vinaigrette for Grill-Roasted Vegetables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
