I’ve mentioned before that I like my vinaigrettes to be heavy on the vinegar, so if you’re not as much of a fan of sour/vinegar as I am, by all means, increase the proportion of oil you add. 🙂
My friend Lisa (of Lisa’s Pasta Salad Using Raviolis fame) has a garden that overflows with fresh herbs right now. She graciously let me come cut several, so I decided to make a huge amount of red wine vinaigrette:
There is no wrong way to make this vinaigrette, so if you do not have these exact ingredients or quantities, please do not let that deter you. Here is how I made it:
- Approx 30 leaves fresh mint
- Approx 10 leaves fresh sage
- Approx 7 chives
- Approx 12 leaves fresh basil
- Leaves off of 1 hearty stem of fresh rosemary
- Approx 6 clusters of fresh dill fronds
- Leaves off of 3 stems marjoram
Chop all fresh herbs and set aside.
- 8 oz. red wine vinegar
- 1 teaspoon mustard
- 3 cloves garlic, minced
- 1 teaspoon salt
- Approx 12 grinds of fresh cracked black pepper
Using whisk, stir to combine these ingredients in a medium size bowl.
- 1-1/4 cups extra virgin olive oil
Whisking constantly, stream olive oil into vinegar mixture, to create an emulsion.
Add chopped fresh herbs, and stir to combine.
Taste and adjust seasoning to your liking.
Yield: 2-1/2 cups vinaigrette. Can be stored in refrigerator for up to 1 month.
I put 1 Tablespoon of this vinaigrette over our Veggie Snacks for the week of Persian Cucumber, kumato tomatoes and sweet Vidalia onion.