This simple vinaigrette is perfect over a salad of mixed greens and fresh vegetables. Substituting 1½ teaspoons of herbes de Provence for the combined basil/thyme/marjoram is an easy way to change it up a bit, and saves on the amount of dried herbs you need to have on hand.
Yields
Makes about 1 cup
Ingredients
¼cup red wine vinegar
1teaspoon Dijon-style mustard
¼cup fresh parsley
½teaspoon dried basil
½teaspoon dried thyme
¼teaspoon dried tarragon
¼teaspoon ground white pepper
½teaspoon kosher salt
¾cup extra virgin olive oil
Nutritional information
Nutritional information per serving (1 tablespoon): Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g
Instructions
Put the vinegar, mustard, parsley, spices and salt into blender jar. Blend on speed 1 until combined, and parsley is finely chopped, about 10 seconds (stopping to scrape down the sides of the jar as necessary). Once the mixture is combined, carefully remove the measuring cup from the cover of the blender. Blend on speed 1 and slowly add the oil through the lid opening. The process should take about 2½ minutes. Taste and adjust seasoning as desired.