Fresh Herb Vinaigrette
Incredible tossed with roasted vegetables or drizzled over grilled meats.Fresh herbs are delicate and perishable, so use them in a delicious vinaigrette for salads and as a marinade for meats and vegetables.
- 6 tablespoons olive oil
- 2 hard-boiled eggs
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, finely diced
- Approximately 6 tablespoons chopped fresh herbs (roughly equal parts flat-leaf parsley, tarragon, and chives)
- Pinch of salt
Put egg yolks in a bowl and smash with the back of a wooden spoon, making a paste.
Drizzle in the olive oil, whisking constantly, until smooth.
Stir in vinegar, mustard, shallots and herbs.
Finely chop the egg whites and add to dressing. Taste and add salt if necessary.