I'm a big fan of "broken" vinaigrettes-those whose ingredients separate after the mixture stands for a while, like this one. I love seeing the way their parts come together again when shaken to become a tasty whole. Five-Herb Vinaigrette is intriguingly delicious and very versatile.
The recipe calls for dried herbs. You definitely want these, as opposed to fresh, as the dried ones won't darken over time. And here's a case where I really do recommend grapeseed oil, which contributes its own special nutty flavor.
Shake the vinaigrette when you're ready to use it.
Makes 3 1⁄2 cups
Lasts 2 weeks, refrigerated
1⁄4 cup Dijon mustard
1⁄4 cup minced shallots
1 cup rice white vinegar
2 tablespoons Chinese black vinegar, or balsamic vinegar
2 tablespoons mirin
1 tablespoon sugar
2 tablespoons dried mint
2 tablespoons dried cilantro
2 tablespoons dried basil, preferably Thai
1 teaspoon dried thyme
2 tablespoons dried tarragon
2 cups grapeseed or canola oil
In a medium nonreactive bowl, combine the mustard, shallots, vinegars, mirin, sugar, mint, cilantro, basil, thyme, and tarragon. Whisk in the grapeseed oil. Use or store.