- 2 tablespoons chopped shallots
- 1 teaspoon ginger powder
- 2 tablespoons chopped chervil
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped dill
- 2 tablespoons chopped chives
- 1 teaspoon bay leaf powder
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh cilantro
- 15 cl Sherry vinegar
- 15 cl balsamic vinegar
- 15 cl old wine vinegar
- 30 cl olive oil
- 25 cl hazelnut oil
- Salt and ground pepper, to taste
- Preparation time: 15 minutes
Finely chop all the herbs. Add them to a blender with the vinegars, salt, pepper, and oils. Blend until smooth.
For a refined texture, strain the mixture; otherwise, use as is.
This bold, herb-packed vinaigrette elevates salads and raw vegetables with its vibrant flavors.
Culinary Tip from Chef Hubert
