This easy herb vinaigrette recipe will compliment any number of summer salads and once made will last in the fridge for around 3 days in an airtight container. Always use fresh herbs for this vinaigrette, dried herbs are just not the same.
Combine in a bowl a clove of garlic and one small shallot, both minced. Add to them around 4 tablespoons of assorted chopped fresh herbs, parsley, basil, tarragon are good but use any herbs you like.
Add approx 1/3 cup of cider vinegar to the herbs, garlic and shallot and mix well. Slowly blend in approx 2/3 cup of olive oil, whisking all the time, until emulsified. Add salt and pepper to taste.
Enjoy!
(2 votes, average: 3 out of 5)
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A lovely recipe, had to do 1/4 cider vinegar 3/4 oil as it was a little acidic for my taste.