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Crudites with Italian Vinaigrette

Crudites with Italian Vinaigrette

Mad Hungry, March 2011 http://www.marthastewart.com/866189/crudites-italian-vinaigrette
4.09091
Rated
81.8182100(11)11
  • Yield 2 cups

Ingredients

    • 1 clove garlic, smashed
    • 1/4 cup white wine vinegar
    • 2 tablespoons lemon juice
    • 1 large egg yolk
    • 1/4 cup grated Parmesan cheese
    • 1/2 teaspoon dried Italian herbs
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon granulated sugar
    • 1 1/4 cups safflower oil
    • Crudite vegetables, such as red pepper, carrot, celery, cucumber, fennel, cherry tomatoes

Directions

  1. In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
  2. With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
  3. Serve with your favorite crudites or as a dressing for salads.

Cook's Note

Dressing can be stored in the refrigerator in a container with a tight-fitting lid for up to a day.

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