Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.

Martha Stewart Living, Summer 1991

Gallery

Recipe Summary test

Yield:
Makes 3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients.

    Advertisement
Advertisement

Reviews