Vinaigrette Salad Dressing*
½ c vegetable oil
¼ c olive oil
1/3 c cider vinegar or red wine vinegar
2 garlic cloves, pressed
¼ tsp salt
1 tbsp Dijon mustard
1/8 tsp black pepper
1 tb chopped fresh parsley
2 tb chopped fresh basil, marjoram, dill, chives, tarragon in any combination (2 tsp if dried)
Add the oil to the vinegar, mustard and salt, then add remaining ingredients.
Can shake up in a jar or run through blender. Keeps indefinitely in fridge.
|Chickweed pulled from my flowerpots. After rinsing at least three times, I chop it up and add a vinegar-based salad dressing. Don't let the flavour of the chickweed alone put you off; try it with dressing.|
* original recipe from Moosewood cookbook