| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mustard, Salads dres, Charlotte’s | 16 | Servings | ||
INGREDIENTS
| 2 | tb | Dijon mustard |
| 1 | Clove garlic; minced | |
| 1/2 | c | Extra-virgin olive oil |
| 2 | tb | Red wine vinegar |
| 2 | ts | Chopped parsley OR basil |
| Salt and pepper; to taste |
INSTRUCTIONS
Place the mustard, garlic, and olive oil in a medium bowl. Add the vinegar whisking constantly to make a smooth liquid. Add the freshly minced herbs, salt and pepper, and mix well. Store in a salad cruet or tightly covered container in the refrigerator for up to a week. >SOURCE 1998-Jan-15: Charlotte's Gardens, http://www.charlottesgardens.vineyard.net/ Vineyard Haven, Mass. Email: CRHull@aol.com SPECIALIZES IN Jams, Fruit and Jalapeno Pepper, and in Fruit Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon. Notes: This smooth, flavorful vinaigrette is great drizzled over a mixed vegetable salad with blanched broccoli, cauliflower, mushrooms and spinach. Add some artichoke hearts for a real treat. It works well on pasta salad or tossed with mixed greens. >Busted by phannema@wizard.ucr.edu 62CALS, 6.8G-FAT Recipe by: Charlotte's Gardens Posted to MC-Recipe Digest V1 #1013 by KitPATh <phannema@wizard.ucr.edu> on Jan 15, 1998
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