After the delightful dinner we had from Alinea last weekend, I’ve been eager to try a fresh herb vinaigrette made from herbs from my herbs garden, aka “walk up salad bar”. So I did it!
This is the framework for the recipe, I think it can be tweaked and adjusted to fit most anything. I liked the little bit of heat from the cayenne pepper and lemon have it a freshness.
- 1/4 yellow onion
- 1 garlic clove, chopped
- 3 tablespoons red wine vinegar
- Juice of 1 lemon
- Large handful of fresh herbs (I used parsley, basil, oregano, chives, thyme and mint)
- 1/4 cup olive oil
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place everything in a blender and process until smooth. Refrigerate until ready to use. Toss over tomatoes and cucumbers, or your favorite greens for a taste of summer!
Tip to Tail Gourmet 