Herbes De Provence Salad Dressing Recipes

Steps:

• Combine the ingredients in a bowl and mix well. Chill, covered for 2 hours to allow the flavors to blend.

Steps:

• Combine all ingredients. Store in an airtight container.

Steps:

• In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
• Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
• Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
• Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
• Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
• Pour the dressing over the potatoes and let it sit for 10 minutes.
• Mix gently to combine, transfer to a bowl and serve immediately.

Steps:

• Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.