1
large clove garlic
1/4 cup (75ml) fresh Italian parsley leaves,
washed and dried
1
tablespoon (15ml) dried basil
1
teaspoon (5ml) dried oregano
1/2 teaspoon (2ml) kosher or sea salt
1/2 teaspoon (2ml) freshly ground black
pepper
2
teaspoons (10ml) Dijon-style mustard
6
tablespoons (90ml) balsamic vinegar
2/3 cup (165ml) extra virgin olive oil
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;
process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mus-
tard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil
one third cup (55ml) at a time through the hole in the small feed tube pusher. Process 1
minute longer until totally emulsified.
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the
flavours to blend. Refrigerate unused portions – bring to room temperature (30 minutes)
before using and reprocess to emulsify using the metal blade if necessary.
Variation: For an Herbed Vinaigrette, use red or white wine vinegar.
Herbed Balsamic Vinaigrette
Drizzle over sliced summer tomatoes for a quick and easy salad.
Preparation: 10 minutes, plus 30 minutes resting time.
Nutritional analysis per tablespoon (15ml):
Calories 81 (95% from fat) • carbo 1g • pro 1g • fat 8g
sat. fat 1g • chol 0mg • sod 67mg • fiber 0g
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