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spa vinaigrette

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go to site As celebration for another great year at Les Gourmettes Cooking School, Barb treated me and Kim to a spa day. It was scheduled for early June, but I got food poisoning the night before and could not go with them. Barb, sweetly scheduled another date for after my summer classes at Les Petites Gourmettes, and she and I had a great time a week ago at the Willow Springs Spa at the Scottsdale Princess. After our treatments, we enjoyed a delicious lunch. We each ordered the Grilled Chicken Cobb Salad. It was your basic Cobb, with the exception of the the herb vinaigrette… which was outstanding.  I asked the waiter if the chef might be willing to share the recipe. I gave him my email, and sure enough, within an hour of arriving home, it popped into my inbox.

finasteride dose mg I cut the recipe he sent in half. You may want to cut in half again, it still makes over 3 cups, and although that is a lot, it is delicious on more than just salads. I drizzled it on hot fresh corn on the cob and as the dressing for a tomato-mozzarella salad. Both were fabulous.

You can wing it with the herb quantities if you don’t have a scale or just don’t feel like weighing everything, nothing has to be exact. Look at the photo I posted of all the herbs and it will give you a good idea of the amounts needed of each. I can tell you that 1.25-ounces of chives is two of those little herb boxes you get in the produce section. You can take it from there.

Thank you, Barb, for a relaxing and luxurious day – what a generous gift and treat! xoxo

Willow Springs Spa Herbal Vinaigrette

1 cup white balsamic vinegar
1 heaping tablespoon honey
1 heaping tablespoon Dijon mustard
1 medium shallot, peeled and roughly  chopped
1.25 ounces chives
1 ounce basil leaves
1.25 ounces parsley leaves
1/3 ounce oregano leaves
2/3 ounce chervil leaves
2/3 ounce mint leaves
2/3 ounce cilantro leaves
2/3 ounce thyme leaves
1  1/3 cups extra-virgin olive oil
Salt and freshly ground black pepper

Place the vinegar, honey, and Dijon in a blender or food processor. Add the shallot and all the herbs. Blend together until well combined. 

With the motor running, slowly add the olive oil through the feed tube, blending until emulsified. Season with salt and pepper.

Makes about 3 1/4 cups


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5 comments

1 viagra price Barbara { 07.30.12 at 12:06 PM }

It was such fun to spend the day with you, and thanks so much for getting this delicious recipe!
Love ya

2 go here Marissa { 07.30.12 at 12:30 PM }

Question: How long would this stay good in the fridge for if I wanted to make the big batch and use it on lots of things.

3 here Linda Hopkins { 07.30.12 at 2:44 PM }

Good question Marissa! Here is your answer: When a vinaigrette has ingredients that have long shelf life on their own – such as oil, vinegar, salt, pepper, and dry herbs and spices – it will last almost indefinitely, refrigerated in a clean jar (be sure to wash it in the dishwasher, along with the lid). Once you introduce fresh ingredients like herbs and shallots,(or garlic), the shelf life decreases. This herb vinaigrette will be good for about 14 to 20 days. You may wish to use it up in a couple weeks though, as it will lose its ‘fresh’ taste.

4 here Kim { 07.31.12 at 12:07 PM }

oh I am going to make this for school lunch. What would be the best container?

5 see Linda Hopkins { 07.31.12 at 2:11 PM }

Kim, do you mean what would be the best container to use to brown bag daily? If so, a small jar a a little snap-lid container would work.

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