1/2 c. olive oil
2 T. hazelnut or walnut oil
1/4 c. orange juice
2 T. fresh lemon juice
2 t. cider vinegar
1 T. chopped fresh parsley
1 T. chopped fresh tarragon
2 t. chopped fresh chives
1/4 to 1/2 t. salt to taste
Combine the oils, citrus juices, and vinegar in a blender and puree until smooth. Whisk in the herbs and salt. Shake well before serving. Will keep 4-5 days refrigerated in a sealed container.
Makes about 1 cup.
Adapted from Moosewood Restaurant Celebrates cookbook, p. 369.
No comments:
Post a Comment