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Really good, will make again
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Any number of herbs were delicious in this dressing; we liked parsley’s clean, herbaceous background, the mellow allium note from chives and tarragon’s distinctive licorice flavor. Lemon zest added a hit of citrus, but lemon juice was too sharp. Instead, we opted for sweet-tart white balsamic vinegar. We preferred the more neutral flavor of shelf-stable tofu—found in the Asian foods aisle—over its refrigerated counterpart. While the dressing can be served right away, we preferred to let the flavors meld for at least an hour in the refrigerator. It keeps for up to four days.
tablespoons white balsamic vinegar
small garlic clove, chopped
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