This simple vinaigrette is perfect over a salad of mixed greens and fresh vegetables. Substituting 1½ teaspoons (7 mL) of herbes de Provence for the combined basil, thyme and 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.
Makes about 1 cup (250 mL)
- ¼ cup (50 mL) red wine vinegar
- 1 teaspoon (5 mL) Dijon-style mustard
- ¼ cup (50 mL) fresh parsley
- ½ teaspoon (2 mL) dried basil
- ½ teaspoon (2 mL) dried thyme
- ¼ teaspoon (1 mL) dried tarragon
- ¼ teaspoon (1 mL) ground white pepper
- ½ teaspoon (2 mL) kosher salt
- ¾ cup (175 mL) extra virgin olive oil
- 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.
Nutritional information per serving (1 tablespoon [15 mL]):
Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g
This recipe was prepared using the following Cuisinart® products: Blend and Cook Soup & Beverage Maker (SBC-1000C)