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52
1 garlic clove
¼ cup fresh Italian parsley
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2
⁄
3
cup extra virgin olive oil
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;
process 5 seconds to chop. Add the parsley, basil, oregano, salt, pepper, vinegar and mus-
tard; process 10 seconds to blend. With the machine running, add the olive oil
1
⁄
3
cup at a
time through the hole in the small feed tube pusher. Process 1 minute longer until totally
emulsified.
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow
the flavors to blend. Refrigerate unused portions – bring to room temperature (30 minutes)
before using, and reprocess to emulsify, using the metal blade if necessary.
Variation: For an Herbed Vinaigrette, use red or white wine vinegar in place of balsamic
vinegar.
Herbed Balsamic Vinaigrette
Drizzle over sliced summer tomatoes for a quick and easy salad.
Preparation: 10 minutes, plus 30 minutes resting time
Makes about 1 cup
Nutritional information per tablespoon:
Calories 81 (95% from fat) • carb. 1g • pro.1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 67mg • fiber 0g
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