I want to take a large marinated antipasto salad to a holiday potluck - it calls for 2 cups of vinaigrette dressing. This has no lettuce - it has blanched veggies (carrots, broccoli, green beans), roasted peppers, mushrooms, other stuff...

Don't know where else to turn! Something with garlic and herbs, I think - Thank you.

seagrass

How much dried oregano would you put in the proportions you posted??

seagrass

Herb Vinaigrette Salad Dressing

Ingredients

3 tbsp Dijon mustard
6 medium cloves garlic or 3 if very large
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years, the best you can find - should be sweet*
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Peel and coarsely chop garlic, and shallots, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or pureed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time.

Yield: approx. 1-2/3 cups

*Note: if you do not have aged Balsamic vinegar that is sweet and syrupy, you can substitute 1/2 tbsp molasses for that ingredient. You can add more if you want it sweeter, but this combination has just the balance of sweet and tart that I like, which is why I use the combination of vinegars.

Lars

Di

Di - Here is the green bean recipe:

"make a dressing...
a clove of crushed garlic,
1 Tablespoon brown sugar
1/4 tsp salt
1/4 cup rice vinegar
1/3 cup Extra virgin olive oil
2 T finely chopped red onion
2 teaspoons mixed fresh herbs ( dill weed, oregano, rosemary, tarragon, thyme....pick 3)
Wash and stem and tail a pound of small fresh green beans . Bring about 1 1/2 qts water to a boil and dump in the beans. Leave for 3 minutes, drain and plunge the beans into a bowl of ice water to stop the cooking. Drain.
Toss with the dressing and chill for 2 hours. Serve with a topping of sieved hard cooked egg and crumbled bacon.
Linda C"

I always include dill and I've never bothered with the egg or the bacon (sorry Linda C). They're delicious.

seagrass

seagrass