Makes about 1¼ cups
1/3 cup of red wine vinegar
2 teaspoons Dijon mustard
Grated zest and juice of 1 lemon
2 or 3 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to 3 days.
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