Herb Vinaigrette
20m
Acidic and fresh, it can be used as a condiment to a number of meat and fish dishes.
Many cultures use variations of herb vinaigrettes. This particular recipe showcases herbs commonly found in the northern hemisphere.
Finely chop ¾ cup of arugula. Add to a bowl
Finely chop 1 cup of fennel fronds. Add to the bowl
Finely chop ½ bunch of mizuna. Add to the bowl
Squeeze the juice of ½ lemon
Add ⅓ cup of vegetable oil
Season with salt to taste and mix well
Transfer the vinaigrette to a serving bowl
The herb vinaigrette is ready
Yield ⅔ cup
Arugula
¾ cup
Mizuna
½ bunch
Fennel Fronds
1 cup
Lemon
½
Vegetable Oil
⅓ cup
Salt
to taste