Fresh Herb Vinaigrette Food
HERB VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.
FRESH HERB VINAIGRETTE
Make and share this Fresh Herb Vinaigrette recipe from Food.com.
Provided by susie cooks
Categories Salad Dressings
Time 10m
Yield 1 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together vinegar, Dijon, salt and pepper until mixed.
- In a steady stream, whisk in oil until blended.
- Whisk in herbs.
- Refrigerate up to 1 day.
Nutrition Facts : Calories 970.5, Fat 108.6, SaturatedFat 14.9, Sodium 171, Carbohydrate 2.1, Fiber 1.3, Sugar 0.5, Protein 1.1
HERB VINAIGRETTE
This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.
HERB VINAIGRETTE
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 8
Steps:
- Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.
BALSAMIC VINAIGRETTE WITH FRESH HERBS
This recipe is very similar to the recipe in the Panera Bread cookbook with quantities scaled down and modifications made for typical home use. It tastes best if made at least a few hours before serving. It keeps well in the refrigerator for several days.
Provided by PanNan
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine vinegar, herbs, garlic, salt and pepper in small mixing bowl. Mix well with a whisk. Slowly pour in the olive oil while continually whisking in order to form an emulsion.
- Refrigerate and use within a week.
REDUCED-FAT HERB VINAIGRETTE
Try this vinaigrette with different fresh herbs each time you make it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a blender, combine lemon juice, Dijon mustard, herbs, garlic, and 1/4 cup cold water; season with coarse salt and ground pepper. Puree until smooth.
- With motor running, add olive oil in a steady stream until emulsified.
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