Ming says: I'm a big fan of "broken" vinaigrettes—those whose ingredients separate after the mixture stands for a while, like this one. I love seeing the way their parts come together again when shaken to become a tasty whole. Five-Herb Vinaigrette is intriguingly delicious and very versatile.
The recipe calls for dried herbs. You definitely want these, as opposed to fresh, as the dried ones won't darken over time. And here's a case where I really do recommend grapeseed oil, which contributes its own special nutty flavor.
Shake the vinaigrette when you're ready to use it.
Makes 3 1/2 cups
- 1/4 cup Dijon mustard
- 1/4 cup minced shallots
- 1 cup rice white vinegar
- 2 tablespoons Chinese black vinegar, or balsamic vinegar
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 tablespoons dried mint
- 2 tablespoons dried cilantro
- 2 tablespoons dried basil, preferably Thai
- 1 teaspoon dried thyme
- 2 tablespoons dried tarragon
- 2 cups grapeseed or canola oil
- In a medium non-reactive bowl, combine the mustard, shallots, vinegars, mirin, sugar, mint, cilantro, basil, thyme, and tarragon. Whisk in the grapeseed oil. Use or store. Lasts 2 weeks, refrigerated.
TRY IT
For a fabulous East-West potato salad, toss freshly steamed or boiled sliced potatoes with the vinaigrette and diced onions, carrots, and celery.
Brush the vinaigrette on vegetables while you grill them.
For quick and delicious herb bread, slice a baguette or similar loaf horizontally. Brush the vinaigrette on the cut sides and grill or broil the bread until golden, 5 to 8 minutes. Sprinkle with some grated Parmigiano-Reggiano and serve.
MING'S TIP
Commercially dried herbs are good, but why not prepare your own, especially in summer, when fresh herbs are abundant?
Just put fresh herbs on a baking sheet lined with parchment paper and dry in an oven set as low as possible. Allow to dry for 5 to 12 hours. Transfer the herbs to jars, cap tightly, and store in the fridge.
>>This recipe appears in
Episode #126.
>> For additional recipes and more, visit
www.ming.com
