Herbfarm Vinaigrette

Herbfarm Vinaigrette
Herbfarm Vinaigrette
When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them. The key is to use good-quality vinegar and olive oil. I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness. You don't need to use the precious old balsamico tradizionale, but its best to stay away from the very low priced brands. This recipe has a slightly higher than average proportion of vinegar to oil to help balance assertively flavored greens. When it comes to choosing the right oil, try to find a first-rate extra-virgin olive oil with a mild flavor, not a brand that's powerfully fruity. You don't want the oil to jump out as the predominant flavor. The exception is when many of your greens are very bitter or hot, like mustard, radicchio, peppercress, or endive, in which case a very fruity olive oil will balance and tone down their aggressiveness. If you're using this vinaigrette on a salad of many varied and distinctively flavored greens and herbs, like the Herbfarm Garden Salad, I suggest you not add more herbs to the dressing. However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow. The vinaigrette also presents an excellent opportunity to use an herb-infused vinegar.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 generous cup
American Sauce Herb Mustard No-Cook Quick & Easy Salad Dressing Vinegar Spring Shallot
  • 1/2 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper to taste
  • 2 teaspoons dijon mustard
  • Carbohydrate 8 g(3%)
  • Fat 162 g(250%)
  • Fiber 1 g(4%)
  • Protein 1 g(2%)
  • Saturated Fat 22 g(112%)
  • Sodium 639 mg(27%)
  • Calories 1486

Preparation Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad. Variations Use an herb-infused vinegar in place of the red wine vinegar. Herb Substitutions Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds. From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc.

Preparation Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad. Variations Use an herb-infused vinegar in place of the red wine vinegar. Herb Substitutions Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds. From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc.

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