Updated Friday, September 6th, 2013
Total Time: 10 minutes
Hands On Time: 10 minutes
Yield: about 3/4 cup dressing
Late-Summer Herb Vinaigrette is one of Matt Jennings' go-to dressings for fresh greens and vegetables at Farmstead. This recipe makes enough to generously coat a salad for 8 to 10 people, but you can easily double it as needed.
In a small food processor or blender, combine all ingredients and blend until emulsified, 45 seconds to 1 minute.
This recipe makes good use of a whole lemon, incorporating both the zest and the juice. For the best flavor, use a vegetable peeler to peel off the yellow outer layer of the rind; then chop it into small pieces with a sharp knife.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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