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Herb and Truffle Vinaigrette
Book Information
The Professional Chef (8th Edition)
Page: 933
Ingredients
Garlic
Lemon Juice
Marjoram
Mint
Olive Oil
Parsley
Shallot
Sherry Vinegar
Truffle Oil
This recipe is used in the following recipes:
Mushrooms, Beets, and Baby Greens with Robiola Cheese and Walnuts (Fungetti e Barbe con Cambozola e Noci)
Tags
Salads and Salad Dressings