ITALIAN VINAIGRETTE
The Complete Vegan Kitchen
A good basic dressing to have on hand, this also works nicely as a marinade for raw or lightly blanched vegetables. If you'd like to make a Greek dressing, add 1/4 teaspoon oregano. If you'd like to make it creamy, reduce the oil to 1/2 cup, add 4 ounces of tofu, and puree.
Makes 1 3/4 cups.
Ingredients
• 1/2 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons minced garlic
• 1 teaspoon finely minced shallot or red onion
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 generous pinch black pepper
• 1 tablespoon lemon juice
• 1 cup oil
Directions
In a 1 -quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, onion, herbs, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the vinegar mixture very carefully—slowly at first, then a little faster as the oil is incorporated. This dressing may separate but can be brought back together by whisking.
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