Basic Herb Vinaigrette
June, 2000

Today's salads, made with more delicate greens, do not stand up to heavy, creamy salad dressings. Experiment with a variety of vinegars and herbs to make your own signature vinaigrette. Save your best-quality extra-virgin olive oil for salad dressings where its flavor will stand out. Lesser-quality olive oil can be used for cooking.

2 tablespoons white wine vinegar
1-2 cloves garlic, minced
2 tablespoons lemon juice
1 heaping teaspoon grated lemon zest
1 tablespoon minced fresh herbs (a combination of thyme, lemon thyme, marjoram, basil, savory and/or parsley)
1/8 teaspoon salt
1/2 cup extra-virgin olive oil
Generous grinding fresh black pepper



1. Combine the vinegar, garlic, lemon juice, lemon zest (if using), herbs and salt in a medium-size bowl.** Let stand for 10 minutes. Whisk in the oil, adding it in a slow, steady stream. Season with pepper to taste. To test the flavor, dip a lettuce leaf into it, taste and adjust accordingly.
** Most professional cooks will make a vinaigrette in a bowl using a whisk, but for those of us who have less time, making it in the blender or food processor is entirely acceptable. You can also put everything in a jar with a lid and shake until it's quickly blended. Shake again before serving if it separates.

Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A