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.
prep time40 Min
garlic, minced (more or less for your personal taste)
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.
coarse-grained salt (sea salt)
4 to 5 Tbsp
flat leaf parsley (rough chopped) or mixed herbs
cracked black pepper to your taste
How To Make
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.
Whisk in mustard, oil and herbs.
Add pepper to taste.
This is also wonderful as a marinade and served as a dipping sauce for chicken.
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