Vinaigrette Recipe

Salad Courtesy Singita Game Reserve

Singita Game Reserve’s Executive Chef Loraine Plenaar shares the signature recipe for herb vinaigrette recipe from Singita’s Ebony Lodge.




1 clove of garlic crushed, peeled and chopped

Generous bunch of mixed fresh herbs: flat leaf parsley, basil, chives, tarragon

1.6 fluid ounces red wine vinegar

1 teaspoon sugar

2 teaspoon Dijon mustard

5 fluid ounces olive oil

Salt and pepper


Remove the herb leaves from stalks and chop finely with a very sharp knife.

Mix the chopped garlic and herbs, vinegar, sugar and mustard in a bowl.

Slowly pour the olive oil, mixing all the time with a whisk or handheld blender.

When all the oil is blended, season to taste.

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