109 LEMON-HERB VINAIGRETTE | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, January 18, 2018
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109 LEMON-HERB VINAIGRETTE

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Here is yet another example of a wonderful salad dressing that can double as a marinade for fish or meat. Imagine a few fillets of tuna or salmon infused with this dressing prior to cooking!

Ingredients:
¼ cup lemon juice
2 tbsps chopped tarragon
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp minced chives
2 tsps Dijon mustard
1 large shallot, diced
kosher salt and ground black pepper to taste
granulated garlic to taste
⅔ cup olive oil
3 tsps capers

Method:
In a medium bowl, combine lemon juice, mustard and shallot and season to taste using salt, pepper and granulated. Add olive oil in a slow, steady stream, whisking constantly. Stir in tarragon, parsley, basil, chives and capers. Adjust seasonings to taste if necessary. Serve over your favorite salad or poached fish.

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