Herbal Vinaigrette
Directions
- In a blender or food processor add egg, vinegar, walnuts, garlic, basil, oregano and 1/4 cup oil. Puree this mixture.
- While the machine is running, slowly add the remaining oil. Refrigerate for up to 1 week.
Ingredients
- 1/4 cup Piancone® Vinegar, Balsamic
- 1/2 cup Peak Fresh Produce® Basil
- 1 egg, yolk(s)
- 2 Peak Fresh Produce® Garlic, Clove(s)
- 1 1/2 cup Piancone® Oil, Olive, Extra Virgin
- 1/2 cup Peak Fresh Produce® Oregano
- 1/4 cup walnuts
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
