Liturgical Year : Recipes : Herb Salad Dressing

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Catholic Recipe: Herb Salad Dressing

INGREDIENTS

3 Tablespoons tarragon vinegar
1 Tablespoon garlic vinegar
1/2 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon black pepper
1 Tablespoon of either basil, chervil, savory or thyme
6 Tablespoons olive oil

Details

Prep Time: 15 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 6+
Origin:

Food Categories

Condiment, Sauce, Gravy, Spread

Often Made With

Herb Vinegar

Linked Activities

Pentecost Picnic

Feasts

Pentecost; Whitsunday

This herb dressing is a perfect accompaniment to a fresh salad of early greens, like dandelion, baby lettuce, endive and watercress.

Note that this recipe calls for two kinds of herb vinegars. Herb vinegars are especially easy to use because they give the essence without the actual herb being present. You never have to worry about leaving a clove of garlic in a salad bowl if you use herb vinegars. They are very simple to make, too. See recipe for Herb Vinegar.

DIRECTIONS

Blend vinegar, seasoning, spice and olive oil until smooth. Keep refrigerated until ready to use. Toss the vegetables with the salad dressing just before serving.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999

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