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Herb Vinaigrette

Recipe information

  • Yield

    makes about 2 cups

Ingredients

4 cloves garlic, blanched or poached (see page 192)
1 cup packed fresh flat-leaf parsley
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 teaspoon kosher salt
1/4 cup freshly squeezed lime juice
2 tablespoons mirin (Japanese cooking wine)
3/4 cup olive oil
1 teaspoon honey, or as needed

Preparation

  1. Combine all the ingredients except the olive oil and honey in a food processor or blender. With the machine running, gradually add the olive oil to create an emulsion. Add honey to taste. Taste and adjust the seasoning.

Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
TagsSalad DressingSaladParsleyHerbs & SpicesBasilMintDairy FreeGluten FreeVegetarianVeganNo-CookFood ProcessorBlenderCookbooks
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