A favorited recipe from friends and family for many years. It is the most perfect vinaigrette that always succeeds and the funny thing is that I found it on a measuring cup that I had and one day I wanted to try it and I got excited about the taste.
The idea to put it on my blog was given to me by my nephew, who is now a student and lives alone, far from the family, he wanted to make it and called me for the recipe.
The two best things about this recipe are:
- it is low fat, but nevertheless the flavor it gives to salads is full. So it is suitable for diets.
- You make this quantity that I’m giving you and you put it in the fridge. So you have it ready for several days. I usually make double the amount and keep it for over a week.
If you add tuna fish to the salad, it becomes a delicious light meal, ready in 5 minutes.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Finely chop the onion, garlic and parsley.
Pour all the ingredients into a glass jar, close the lid and shake it well or use an egg beater.
Ready!!! We serve in our salad and put the rest in the fridge, in airtight, preferable glass jar for next time. It lasts several days. Before serving, mix it each time.
Put all the ingredients in the food processor and blitz until smooths.
Serve in salad and put the rest in an airtight glass jar at the fridge for next time. Before serving, mix it each time.
Note: This one comes out in a green color.
Ingredients
Directions
Finely chop the onion, garlic and parsley.
Pour all the ingredients into a glass jar, close the lid and shake it well or use an egg beater.
Ready!!! We serve in our salad and put the rest in the fridge, in airtight, preferable glass jar for next time. It lasts several days. Before serving, mix it each time.
Put all the ingredients in the food processor and blitz until smooths.
Serve in salad and put the rest in an airtight glass jar at the fridge for next time. Before serving, mix it each time.
Note: This one comes out in a green color.
- If you find it difficult to calculate in ml, see here the quantities in tablespoons and cups. 40ml is about 3 tbsp. & 80ml is about 1/3 cup.
- Because this vinaigrette sauce, the longer it sits, the more the ingredients bind together and the more its aromas emerge., it’s a good idea to make it several hours in advance and not put it in the fridge right away. Put it in the fridge the next day.
- For the best tasting result, cut your salad into a large bowl, pour the vinaigrette and toss with your hands, so to spread it in all vegetables, before serving on your plate. Α technique that I’ve learned from the Jamie Oliver and I believe that he is my cooking mentor.
- The recipe says for white vinegar but I have often used classic wine vinegar and pomegranate vinegar.
- In more festive situations and in salads that I don’t use tomatoes but only green vegetables, I have replaced half the water (40 ml) with freshly squeezed orange or pomegranate juice.
Good Luck and Bon Appétit!!!
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