Two Vinaigrettes
Chive and Parsley vinaigrette and a dill vinaigrette
Chive and parsley Vinaigrette
Makes approximately 1/2 cup
Add this to your favorite salad or use it when steaming clams.
Ingredients
1 tablespoon chives, finely chopped
2 tablespoons fresh flat-leaf parsley, coarsely chopped
Juice of 1 lemon
1 tablespoon red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions
Combine the chives, parsley, lemon juice and vinegar in a small jar. Slowly add the olive oil. Add the salt and pepper. Put the lid on the jar and shake until combined. Taste for seasoning and adjust if desired.
Refrigerate until ready to serve and up to 5 days.
Dill Vinaigrette
Makes approximately 1/2 cup
This is especially good in a summer garden salad or when used as a marinade for grilled fish.
Ingredients
2 tablespoons dill weed, chopped
Juice of 1 lemon
1 tablespoon red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions
Combine the dill, lemon juice and vinegar in a small jar. Slowly add the olive oil. Add the salt and pepper. Put the lid on the jar and shake until combined. Taste for seasoning and adjust if desired.
Refrigerate until ready to serve and up to 5 days.
