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Yield: about 1½ cups
Ingredients:
2 tablespoons chopped parsley
1 tablespoon minced shallots
1 tablespoon chopped tarragon
1 tablespoon chopped cilantro
4 teaspoons chopped chives
2 teaspoons chopped mint
2 teaspoons chopped basil
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon finely grated orange zest
1/3 cup rice wine vinegar
1/3 cup fresh squeezed orange juice
2/3 cup olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds heirloom tomatoes sliced into wedges
Method:
In a nonreactive mixing bowl, combine the parsley, shallots, tarragon, cilantro, chives, mint, basil, garlic, mustard, orange zest, vinegar and orange juice and whisk to combine. While continuing to whisk, add the oil in a slow, steady stream until completely incorporated. Whisk in
the salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
Serve over platter of heirloom tomatoes.
This recipe was featured on the Herb Helper Episode of Emeril Green.
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