Herb Vinaigrette

Ingredients

• 4 tbsp French red wine vinegar
• 8 tbsp sunflower oil or mild canola oil
• 1 tsp strong Dijon mustard
• 4 sprigs fresh flat-leaf parsley
• 8 sprigs fresh chives
• 2 sprigs fresh tarragon
• 2 pinches fine salt
• 1 pinch ground black pepper

Method

1. Quickly rinse the fresh herbs in cold water, then dry them thoroughly in a clean towel. They must be completely dry so they do not thin the vinaigrette or dull its flavor.
2. Strip the parsley and tarragon leaves from their stems, then finely slice all the herbs with a sharp knife. Aim for a clean cut without crushing them, to preserve a vivid green color and fresh aroma.
3. Put the mustard, salt, and pepper in a bowl. Add the vinegar and whisk until the salt has dissolved and the mustard forms a smooth base.
4. Pour in the oil in a thin stream while whisking regularly. The sauce should become slightly cloudy, glossy, and homogeneous, with a fluid texture that barely coats the back of a spoon.
5. Add the chopped herbs and mix gently. Taste it on a lettuce leaf or a piece of vegetable rather than from the spoon alone, then adjust the seasoning if needed.
6. Let it rest for a few minutes at room temperature before serving, just long enough for the herbs to perfume the sauce. Whisk briefly again when ready to dress a green salad, raw vegetables, or warm vegetables.

Nutrition

Per serving

Energy

271.1 kcal

Protein

0.27 g

Carbohydrate

0.5 g

Fat

30.09 g

Fibre

0.18 g

Calcium

3.24 mg

Iron

0.12 mg

Magnesium

1.74 mg