Ba­sic Vinai­grette

Austin American-Statesman - - FOOD & LIFE - — Ad­die Broyles

2 Tbsp. high-qual­ity olive oil 1 Tbsp. tra­di­tional bal­samic vine­gar (or more to taste. If us­ing red or white wine, rice or other nonaged vine­gar, re­duce to 2 tsp-3 tsp.) Pinch sea salt Freshly ground black pep­per 1⁄ tsp. fresh basil, oregano, tar­ragon, thyme or

2 mar­jo­ram, minced (op­tional) Squeeze le­mon juice (op­tional)

In a small bowl, whisk to­gether olive oil and vine­gar. Add salt, pep­per and herbs and le­mon juice, if us­ing. Toss with salad and serve. Makes enough dress­ing to coat a large bowl of salad that will serve four to five peo­ple.

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