Sauces and Dressings

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Makes about 1 cup

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Makes about 1 cup

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.

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

Ingredients

  • ¼cup red wine vinegar
  • 1teaspoon Dijon-style mustard
  • ¼cup fresh parsley
  • ½teaspoon dried basil
  • ½teaspoon dried thyme
  • ½teaspoon dried marjoram
  • ¼teaspoon ground white pepper
  • ½teaspoon kosher salt
  • ¾cup extra virgin olive oil

Preparation

Insert the chopping blade into the food processor; fit onto motor base. Put all ingredients except the oil into the work bowl. Pulse on High to combine, and then run on High until parsley is finely chopped. With machine running, slowly pour the olive oil through the drizzle hole in the food pusher until homogenous, about 45 to 60 seconds.