Cucumber Vinaigrette

Name: Cucumber Vinaigrette
Yield: makes about 1 cup
Ingredients: 1/2 cucumber, peeled and seeded; 2 tablespoons sherry vinegar; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh tarragon; 1/2 cup grapeseed oil; Coarse salt and freshly ground pepper

January 26, 2012

Recipe information

Yield
makes about 1 cup

Ingredients

1/2 cucumber, peeled and seeded

2 tablespoons sherry vinegar

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

1/2 cup grapeseed oil

Coarse salt and freshly ground pepper

Preparation

Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Dressing Salad Cucumber Vegetable Tarragon Herbs & Spices Dairy Free Gluten Free Raw Vegan Vegetarian Keto Easy Quick Make Ahead 5 Ingredients or Fewer No-Cook Food Processor Cookbooks

Recipe notes

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