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Tarragon Vinaigrette

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"I like this spooned over steamed asparagus or shrimp, or mixed with chicken salad."

List of Ingredients

1 tablespoon red wine vinegar
1 tablespoon tarragon vinegar
½ cup extra-virgin olive oil
2 teaspoons or more Dijon mustard
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste



Recipe

Whisk together the vinegars, oil, and mustard until emulsified. Stir in the remaining ingredients.

Makes about ¾ cup


• Variations:
You can use any other herb in the same proportion: thyme, oregano, basil, or rosemary. Omit the tarragon vinegar and add another tablespoon of red wine vinegar. If you use basil, do not stir it in until the last minute; fresh basil turns an unattractive black color and wilts.

• The dressing can be made a day ahead, refrigerated, covered, and whisked just before using.