Oil and Vinegar Vinaigrette

A terrific all-purpose dressing always in the refrigerator ready to garnish any salad. I recently added 4 strips of anchovies to the recipe and it is wonderful.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 2  tablespoons lemon juice, freshly squeezed
•  vinegar
• 1⁄2 teaspoon dry mustard
• 1  teaspoon pepper, freshly crushed
• 1  teaspoon salt
• 3  garlic cloves, crushed
• 1⁄2 cup olive oil
• 1⁄2 cup canola oil
• 2  teaspoons fresh parsley, chopped
• 2  teaspoons fresh basil, chopped

Directions

1. Pour lemon juice in measuring cup.
2. Add enough vinegar to make 1/2 Cup of liquid. Combine lemon juice, vinegar, dry mustard, garlic, salt and pepper in blender.
3. With motor running, slowly drizzle in the oil.
4. For a creamier dressing, whisk in 1 Tbsp of mayonnaise and 1 Tbsp freshly grated parmesan cheese to ½ Cup of dressing before tossing with greens.