3/4 cup olive oil
3 tablespoons red or white wine vinegar
2 teaspoons minced shallot or red onion
1/2 teaspoon each dried tarragon
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Shake all the ingredients together in a jar. Refrigerate for up to 7 days. Bring to room temperature and shake well before serving.
Raspberry Vinaigrette
Substitute raspberry vinegar for the wine vinegar. Increase the minced shallot or red onion to 1 tablespoon and the dried tarragon to 3/4 teaspoon.
4 comments:
Hello, sounds yummy! Thanks for sharing. Happy Monday, enjoy your day and new week!
Delicious, light, and summery!!! Perfect for the season.
That's more or less how I make salad dressing. Can't understand why people buy that bottled stuff.
I should make more of my own salad dressings. Especially when we're in Florida -- here in Oregon I buy locally made condiments from the Farmer's markets .... Lazy I know, but they are so good.
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