[donotprint]Red Wine Vinaigrette: Like most salad dressings, this Red Wine Vinaigrette recipe is easy to make with basic ingredients that can be quickly emulsified in a blender. I like to add agave to cut the acidity, but it can be left out or cut to 1/2 teaspoon to taste.
Red Wine Vinaigrette [/donotprint]
Servings: 1 3/4 cups
1/2 cup red wine vinegar
3 Tbs. lemon juice (1 med size lemon)
4 garlic cloves, crushed
1 Tbs. fresh basil, chopped (or 1 tsp. dried)
1 Tbs. fresh oregano, chopped (or 1 tsp. dried)
1 Tbs. fresh marjoram, chopped (or 1 tsp. dried)
1/3 cup extra-virgin olive oil
1 tsp. agave (optional)
1/2 tsp. salt (or to taste)
1/4 tsp. ground black pepper
In blender or food processor, blend vinegar, lemon juice, garlic, basil, oregano and marjoram. Pour mixture into a medium to large glass bowl and whisk in olive oil, salt and pepper until mixed well.
Use immediately, or refrigerate for up to 30 days.