About this recipe:The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing.
180 ml extra virgin olive oil
55 g sherry wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 clove garlic, minced
salt and pepper to taste
Directions Prep:15min › Ready in:15min
Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.