Herb-Seasoned Vinaigrette

  • ¼ cup champagne vinegar
  • 1 shallot, minced
  • 1 Tbsp fresh savory leaves
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh basil leaves
  • 1 tsp anchovy paste
  • 1 tsp capers, drained and chopped
  • 1/3 cup olive oil



In a blender or food processor, blend the vinegar, shallot, savory, parsley, basil, anchovy paste and capers together. With machine on, slowly drizzle the olive oil into the mixture until well blended.

Can be refrigerated and used for 3 to 4 days.

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