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  • Sunflower Oil Vinaigrette

    Sunflower Oil Vinaigrette

    This dressing is more complex with the fragrant, earthy sunflower oil as its base, but you could substitute another flavorful oil, such as extra-virgin olive or walnut oil, with great results. Dried herbs work well in a dressing you plan to keep around a few days. If you prefer fresh herbs, use at least 1 tablespoon of any soft herb.

    To read the accompanying story, see: Neutral vegetable oil is boring. Nutty, buttery, cold-pressed sunflower oil is here and ready to be tasted.

    Make Ahead: The vinaigrette can be refrigerated in an airtight container for up to 1 week.

    Tested size: 4 servings; makes about 1/2 cup
    • 1/3 cup unrefined, expeller-pressed sunflower oil
    • 1 tablespoon white balsamic vinegar
    • 1 tablespoon white wine vinegar
    • 1 tablespoon minced shallot
    • 2 teaspoons sour cream
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon salt
    • Freshly ground black pepper


    Combine the oil, both vinegars, the shallot, sour cream, dried basil and oregano, salt and a pinch of the pepper in a jar with a tight-fitting lid.

    Seal and shake vigorously to form an emulsified vinaigrette. (Alternatively, whisk in a mixing bowl or puree in a food processor.)

    Taste, and add more salt and/or pepper. as needed.


    From food writer and cookbook author Joy Manning.

    Washington Post | Recipe Finder