• 1/4 cup Tarragon Vinegar
  • 2 Tablespoons minced shallots
  • 1 Tablespoon minced garlic
  • 1/4 cup assorted fresh herbs (combine basil, tarragon, parsley, oregano)
  • 1 teaspoon salt
  • 15 turns freshly ground black pepper
  • 3/4 cup extra virgin olive oil


  1. Combine the vinegar, shallots, garlic, herbs, salt and pepper in a bowl.
  2. Slowly whisk in the oil and continue whisking until thoroughly emulsified.
  3. Store, refrigerated, in an airtight container for 3 days. Whisk before serving.
Recipe adapted from Emeril's New New Orleans Cooking. This dressing is good on almost any green salad. In The Savory Pantry, we love it tossed on crisp greens with toasted walnuts and gorgonzola.
Makes 1 cup.

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