Friday, July 07, 2006

RECIPE: Italian Vinaigrette

Italian Vinaigrette

3 tablespoons red wine vinegar
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil

In a small mixing bowl, combine the vinegar, salt and pepper. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed. Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before using.

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