Recipe by: Regina Zona
“This is a wonderful and simple vinaigrette that can be made a day ahead. And if you don’t have fresh herbs, you can also used dried.”
- ½ grapeseed oil
- ¼ cup fresh lemon juice
- 1 Tablespoon minced fresh dill
- 1 Tablespoon minced fresh tarragon
- 1 Tablespoon minced fresh cilantro
- 1 Tablespoon minced green onion
- ½ teaspoon Dijon mustard
Whisk oil, lemon juice, dill tarragon, cilantro, green onion and mustard in a small bowl. Season with salt and pepper.
This vinaigrette is wonderful over a bed of fresh greens topped with crab cakes!