Herb Vinaigrette

Photo: flickr user jesswebb

Ingredients

50 ounces ml fresh lemon juice

50 ml white wine or cider vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

2 teaspoons chopped parsley (⅔ tspn if dried)

2 teaspoons chives (⅔ tspn if dried)

2 teaspoons basil (⅔ tspn if dried)

225 ml sunflower or light vegetable oil

Preparation

Process or shake the lemon juice vinegar salt sugar and herbs together until the salt and sugar are dissolved.

Add the oil and process or shake again.

This is a particularly nice dressing for salads made of delicate vegetables like french beans or cherry tomatoes or for use on rice or pasta salads. It should be used within 3 or 4 days. The herbs should be finely chopped to make them capable of suspension in the dressing.

Makes about 350 ml