Cuisinart DLC-2011C manual Herbed Balsamic Vinaigrette

Herbed Balsamic Vinaigrette

Drizzle over sliced summer tomatoes for a quick and easy salad.

Preparation: 10 minutes, plus 30 minutes resting time.

1	large clove garlic	1/2 teaspoon (2ml) freshly ground black
1/4	cup (75ml) fresh Italian parsley leaves,		pepper
	washed and dried	2	teaspoons (10ml) Dijon-style mustard
1	tablespoon (15ml) dried basil	6	tablespoons (90ml) balsamic vinegar
1	teaspoon (5ml) dried oregano	2/3	cup (165ml) extra virgin olive oil

1/2 teaspoon (2ml) kosher or sea salt

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.

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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