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Mili Takashima

fresh herb vinaigrette

I'm sharing how to create a beautifiul and versatile vinagrette, by combining different herbs, within the ratios I provide for a wonderfully blended, super fresh taste that will not separate. Here I use purple basil and thyme, and offer notes on switching them out for other fresh herbs.
Top onto green or pasta salads, or use for antipasto or charcuterie. Store in a sealed container, and refrigerate for up to a week (five to seven days).
This recipe is naturally gluten free and vegan.
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Ingredients Method

Ingredients
  

  • 2 cups fresh purple basil other options: fresh oregano, fresh parsley, mint, etc.
  • 2 tablespoons a second fresh herb optional, to add dimension. Here I used fresh thyme
  • 1 tablespoon dried oregano consider using a dried herb mix if you prefer variety
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon vinegar consider red wine vinegar, rice wine vinegar, apple cider vinegar
  • 1 tablespoon fresh lemon juice Instead of adding citrus, consider just adding a second tablespoon of the same vinegar you go with.
  • 1 teaspoon fresh minced garlic (two average size cloves)
  • 1/2 teaspoon coarse salt

Method
 

  1. Clean and measure your main fresh herbs.
  2. Pour in the rest of your ingredients.
  3. Since I'm using a hand-mixer and will store whatever I have left in a glass jar anyway, I used it as my mixing bowl.
  4. Place the fresh herbs on top and blend by moving your handmixer up and down and into the wet ingredients.
  5. Pour onto a salad and enjoy the fresh flavor.