Name: Fine Herbs Vinaigrette
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 teaspoon dry mustard; 2 teaspoons salt; 1 teaspoon paprika; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried basil; 2 cups canola oil; 3/4 cup tarragon vinegar (or white wine vinegar and 1/4 tsp dried tarragon if tarragon vinegar is not available); 1/4 cup red wine vinegar; 1/2 cup fresh parsley (chopped); 2 cloves garlic (peeled and split)

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Fine Herbs Vinaigrette

This vinaigrette works well on green salads, cucumbers, sliced tomatoes, and cold steamed vegetables like artichokes and asparagus.

Based on a recipe from The New York Times Cookbook, Craig Claiborne.

Prep Time15

Total Time15

Course: Gluten Free, Sauces, Salad Dressings, Gravies, Vegetarian

Servings: 3 cups

Author: Catherine Christiano

Ingredients

1/2 teaspoon dry mustard
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
2 cups canola oil
3/4 cup tarragon vinegar or white wine vinegar and 1/4 tsp dried tarragon if tarragon vinegar is not available
1/4 cup red wine vinegar
1/2 cup fresh parsley chopped
2 cloves garlic peeled and split

Instructions

Use a one liter bottle or jar with a top that seals well. Add all ingredients; shake well. Best when allowed to stand for several hours for flavors to meld. Discard garlic before using.