|
|
| Fresh Herb Vinaigrette |
| Yields: 1 gallon |
 |
| INGREDIENTS |
1/4 C sugar
1 lb garlic cloves
2 qt + 1 C olive oil
1 qt red wine vinegar
2 T Kosher salt
1 T black pepper
1 T red pepper flakes
2 T chopped shallots
1 bunch green onion, sliced thin
4 oz fresh oregano, weighed on the stem
4 oz fresh basil, weighed on the stem
1 C fresh Italian parsley, picked from the stem
|
|
|
|
|
|
|
| METHOD |
|
Toss the garlic cloves in 1/4 cup olive oil and wrap in parchment
paper.
Place them in an oven-proof pan and cook in the convection oven
at 450 degrees for 15 minutes.
Allow them to cool and chop with a knife until they are chopped
fine.
Remove the leaves from the basil and oregano, add the parsley
and with a knife chop fine.
Add all of the ingredients in a mixing bowl, except the garlic and
fresh herbs. Mix well.
Add the garlic and herbs, mix and place in 1-gallon container.
Cover, label, date and store in the cooler. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
