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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