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Recipe Summary

Yield:
MAKES 1/2 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, finely chop the chives, mint, onion and lemon zest. Add the lemon juice and vinegar and blend until incorporated. With the machine on, add the oil in a thin stream until emulsified. Season with salt and pepper.

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Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

Notes

One Tablespoon Calories 81 kcal, Total Fat 9.2 gm, Saturated Fat 1.3 gm.

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