Operating instructions

1 large clove garlic

1/4 cup fresh Italian parsley leaves,

washed and dried

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons Dijon-style mustard

6 tablespoons balsamic vinegar

2/3 cup extra virgin olive oil

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper,

mustard and vinegar; process 10 seconds to blend. With the machine running, add the olive

oil one third cup at a time through the hole in the small feed tube pusher. Process 1 minute

longer until totally emulsified.

Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the

flavours to blend. Refrigerate unused portions – bring to room temperature (30 minutes)

before using, and reprocess to emulsify, using the metal blade if necessary.

Variation: For an Herbed Vinaigrette, use red or white wine vinegar.

Herbed Balsamic Vinaigrette

Drizzle over sliced summer tomatoes for a quick and easy salad.

Preparation: 10 minutes, plus 30 minutes resting time

Nutritional analysis per tablespoon:

Calories 81 (95% from fat) • carbo 1g • pro 1g • fat 8g

sat. fat 1g • chol 0mg • sod 67mg • fibre 0g