Oil and Vinegar Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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A terrific all-purpose dressing always in the refrigerator ready to garnish any salad. I recently added 4 strips of anchovies to the recipe and it is wonderful. Ingredients:
2 tablespoons lemon juice, freshly squeezed |
vinegar |
1/2 teaspoon dry mustard |
1 teaspoon pepper, freshly crushed |
1 teaspoon salt |
3 garlic cloves, crushed |
1/2 cup olive oil |
1/2 cup canola oil |
2 teaspoons fresh parsley, chopped |
2 teaspoons fresh basil, chopped |
Directions:
1. Pour lemon juice in measuring cup.
2. Add enough vinegar to make 1/2 Cup of liquid. Combine lemon juice, vinegar, dry mustard, garlic, salt and pepper in blender.
3. With motor running, slowly drizzle in the oil.
4. For a creamier dressing, whisk in 1 Tbsp of mayonnaise and 1 Tbsp freshly grated parmesan cheese to 1/2 Cup of dressing before tossing with greens.
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