3 tbsp red wine vinegar
5 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 tbsp chopped basil
1 tbsp chopped parsley
Salt to taste
A dash of freshly cracked black pepper


Put vinegar, salt and ground black pepper in a bowl. Whisk to combine.

Slowly add in olive oil, garlic, basil and parsley, whisking constantly until the dressing is well blended.

Check seasoning. This vinaigrette can be refrigerated for 3–4 days.

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