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| Zinfandel Vinaigrette |
"The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing."
Ingredients :
- 3/4 cup extra virgin olive oil
- 2 ounces sherry wine vinegar
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh basil
- 1 clove garlic, minced
- salt and pepper to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 13H35M |
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- Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.
Notes :
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