WORLD'S BEST VINAIGRETTE

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This recipe is from my cookbook "Cooking Thin with Chef Kathleen" written by Chef Kathleen Daelemans. It really is the world's best vinaigrette dressing. I love this on green salads or pasta salads.

Provided by Karen Vandevander

Categories     Dressings

Time 40m

Number Of Ingredients 8

2 clove garlic, minced (more or less for your personal taste)
1 small shallot, minced
3 Tbsp sherry vinegar (best quality you can find, makes a huge difference) you can use balsamic or red wine vinegar (6 or 7 percent acidity), but sherry is the best.
1/2 tsp coarse-grained salt (sea salt)
1 Tbsp dijon mustard
4 to 5 Tbsp olive oil
3 Tbsp flat leaf parsley (rough chopped) or mixed herbs
cracked black pepper to your taste

Steps:

  • 1. Place garlic, shallot, vinegar and salt in a smal bowl and let stand for at least 30 minutes. This will take the peppery bite out of the garlic and shallot.
  • 2. Whisk in mustard, oil and herbs.
  • 3. Add pepper to taste.
  • 4. This is also wonderful as a marinade and served as a dipping sauce for chicken.

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