Vinaigrette for vegetable marinade and artichoke dip

Think of adding marinated asparagus or mushrooms to your salad.

  • 1/2 cup Olive oil
  • 1/3 cup balsamic or red wine vinegar
  • 2 cloves of garlic 
  • 1/2 teaspoon dijon mustard ( or any special grade mustard you might have in your refrigerator)
  • 1 tablespoon fresh chopped parsley 
  • 1 teaspoon finely chopped red onion 
  • 1 teaspoon finely chopped red pepper 
  • 1/2 lemon 
  • Put the olive oil, vinegar and the rest of the ingredients in a small jar with a lid.
  • Close the lid tightly and shake the jar vigorously.
  • Done.

This is great as a dip for artichoke leaves and as a marinade for asparagus and brocolini to be served cold. Steam the vegetable and let cool a bit. Pour this vinaigrette over the vegetables and let them sit for 1 to two hours or even over night in the refrigerator. Also a good marinade for mushrooms, the small button type or the large portobellos. Cook the mushrooms lightly and try to keep them al dente. Then cool slightly and cover with the vinagrette. Delicious snack and appetizer.

Total Time:
Prep Time:0 min.
Cook Time:0 min.
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