Veg Cooking--Winter Herb Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Winter Herb Vinaigrette

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic

salt

1/4 teaspoon black peppercorns

1/4 teaspoon fennel seeds

1/2 teaspoon dried tarragon

1/2 cup chopped parsley

grated zest of one lemon

1 tablespoon capers -- rinsed

1 large shallot -- finely diced or 1/4 cup thinly sliced

scallions including a little of the green

1/3 cup extra virgin olive oil

2 tablespoons champagne vinegar or tarragon vinegar

 

In a large mortar, mash the garlic with 1/4 teaspoon salt, the pepper, fennel,

tarragon, and 2 tablespoons of the parsley to make a smooth paste. Add the

lemon zest, capers, shallot, oil, and remaining parsley; let stand 30 minutes.

Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.

 

S(ISBN):

" 0-7679-0014-6 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 668 Calories; 72g Fat (95.4% calories

from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 98mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 14 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Dried herbs and fresh parsley flavor this winter dressing. Use it with

steamed or roasted winter vegetables -- cauliflower, celery root, turnips,

carrots, leeks, and beets.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0