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

1/4 cup fresh Italian parsley leaves, washed and dried

1tablespoon dried basil

1teaspoon dried oregano 1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

2teaspoons Dijon-style mustard

6tablespoons balsamic vinegar 2/3 cup 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 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 flavors 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:

Calories 81 (95% from fat) • carbo 1g • pro 1g • fat 8g

sat. fat 1g • chol 0mg • sod 67mg • fiber 0g

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Cuisinart DLC-2011WBN-1, DLC-2011WWBN-1, DLC-2011BKWBN, DLC-2011WBCN manual Herbed Balsamic Vinaigrette
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DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

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