Technical data

1 garlic clove, peeled

¼ cup fresh Italian (flat) parsley leaves,

washed and dried

1 tablespoon dried basil

1 teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons Dijon-style mustard

6 tablespoons balsamic vinegar

⁄3 cup extra virgin olive oil

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the parsley, dried basil and oregano, salt, pepper, mustard

and vinegar; process 10 seconds to blend. With the machine running, add the olive oil

⁄3 cup

at a time through the hole in the small feed tube pusher. Process 1 minute longer until totally

emulsified.

Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow

the flavors to blend. Refrigerate unused portions – bring to room temperature (30 minutes)

before using, and reprocess to emulsify, using the metal blade if necessary.

Variation: For an Herbed Vinaigrette, use red or white wine vinegar.

Herbed Balsamic Vinaigrette

Drizzle over sliced summer tomatoes for a quick and easy salad.

Preparation: 10 minutes, plus 30 minutes resting time

Makes about 1 cup

Nutritional information per tablespoon:

Calories 81 (95% from fat) • carb. 1g • pro.1g • fat 8g

• sat. fat 1g • chol. 0mg • sod. 67mg • fiber 0g