South-of-France Vinaigrette

A simple, light and flavorful dressing brightened by the orange juice that pairs wonderfully with the Herbes de Provence.  I love to have Herbes de Provence on hand, especially in the  summertime when the lavender in the mix seems like just the right seasonal note for grilled chicken and light sauces. Left in the drawer too long it can lose some of it’s special magic, so I try to think of ways to incorporate it into all sorts of things. This is a favorite and very versatile recipe for using it!

Vinaigrette Ingredients:

• 1/2 cup blood orange or regular orange juice
• 2/3 cup olive oil
• 3 tablespoons white or rice wine vinegar
• 1 tablespoon minced shallot
• 1 large garlic clove, minced
• 2 teaspoons Herbs de Provence
• 3 anchovies, minced
• Salt and pepper to taste

Mix all the ingredients and shake in a covered container or whisk briskly in a bowl.  Salt and pepper to taste, but keep in mind the salt from the anchovies may be enough. While you could make this without the anchovies (the flavor from them is subtle)  to my mind they are essential!

I love the drama and sweet taste of blood oranges, but your favorite seasonal orange will work well.  One more tip for the dressing: If you like a more emulsified dressing, add a teaspoon or two of dijon mustard. Enjoy on fresh green salads, pasta salads, Nicoise salads or grilled chicken, pork or fish.