vegan_chelly (vegan_chelly) wrote in vegancooking,
vegan_chelly
vegan_chelly
vegancooking

Vinaigrette corsée (AKA The Best Salad Dressing Ever!)

This is the best salad dressing that I have ever tasted!

Vinaigrette corsée

• 4 tbsp. Dijon mustard
• 2 tsp. Herbes de Provence
• 1/4 cup balsamic vinegar
• 1 tbsp. herbes salées du Bas-du-Fleuve **
• 2 tsp. pesto (I always use a pesto with kalamata olives)
• 1 cup olive oil

Mix and enjoy!

** Herbes salées du Bas-du-Fleuve is a yummy mixture of brined herbs from the Lower St. Lawrence area in Québec. If you can't find this at your local grocery store (and you probably won't outside of Québec), then add more pesto to the vinaigrette or try making your own with the following recipe.



This recipe can be interchanged with herbes salées du Bas-du-Fleuve. It is great for use in sauces, dressings, as a seasoning, or any way that you like!

Herbes salées de Charlevoix

• 2 tbsp. (15 g) fresh chives, chopped
• 2 tbsp. (15 g) fresh savoury, chopped
• 2 tbsp. (15 g) fresh parsley or thyme, chopped
• 1/4 cup (65 mL) grated carrots
• 1/4 cup (65 mL) chopped celery leaves
• 1/4cup (65 mL) onions or shallots, finely diced
• 2 tbsp. very cold water

Directions:
  1. A 500 mL (half litre) container or bowl is ideal for preparing this recipe.
  2. At the bottom of the container, place the chives, savoury and parsley (or thyme).
  3. Cover with coarse sea salt. Press lightly.
  4. Add the grated carrots.
  5. Cover with coarse sea salt. Press lightly.
  6. Add the chopped celery leaves.
  7. Cover with coarse sea salt. Press lightly.
  8. Add the diced onions (or shallots).
  9. Cover with coarse sea salt. Press lightly.
  10. Add the cold water.
  11. Cover container with lid. Let the flavours infuse for three days before using.


Source: My mother-in-law. :)
Tags: condiments-salad dressings, herbs&spices
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