Really Amazing Herby Vinaigrette

20140715-064607.jpg You know when I make something we really enjoy, I like to pass it on and share. Given the season and that herbs are so plentiful, this uber herby vinaigrette is one of those things. We got our hands on a beautiful piece of tuna last week, so I tried to make from memory a Salad Nicoise I had enjoyed at Buvette on a solo visit and really wanted to make for Ted. After a little Google searching, I came up with a vinaigrette recipe, as this was the one component I was coming up dry on for the salad. A recipe by Tyler Florence was what I took the most away from, so I want to give a shout-out in thanks! I altered it just a bit. Here is what I whipped up that is pretty tasty, really herby, and also worked as a marinade for the tuna before I grilled it. So it really did double duty.

Mince 1 large garlic clove as finely as you can. Chop up 2 tablespoons of parsley, as well as 1 heaping tablespoon of fresh chopped tarragon. Put all of that in a jar that has a lid. To that jar add the juice of 1 lemon, a tablespoon of Dijon mustard, and 3 tablespoons of red wine vinegar. Add liberal amount of salt and fresh cracked black pepper and a half of a cup of the best extra virgin olive oil you can get your hands on. Vinaigrette is always the time to use your very best olive oil. Now put that lid on and shake, shake, shake. Make this very first thing when you start your cooking so it can sit a bit and all blend together before you dress your salad. This is divine on any salad, not just Salad Nicoise. Just know it packs a serious herby punch, but what a good punch it is. This can easily sit in the fridge for a few days too. Enjoy!

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  1. Love the idea of using this as a marinade! By the way, did you see Buvette’s brussel sprouts recipe featured in the NYT? http://www.nytimes.com/2014/07/16/dining/courtly-meals-from-buvettes-queen.html?ref=dining

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