Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/4 cp finely cut chives
1/4 cp finely cut parsley
1/2 cp dry white wine
1/2 tsp salt
quick grind black pepper
juice 1/2 lemon
1 - Combine chives and parsley.
2 - Pour wine over.
3 - Let stand about 1 hour.
4 - Add salt, pepper, and stir in about 1/2 cp oil slowly.
5 - Taste when 1/4 cp oil has been added.
6 - Dressing may be right for salad you have planned.
7 - Add lemon juice if needed.
Makes from 1 1/4 to 1 1/2 cups dressing.
Add to mixed greens.
Toss to coat all greens.
Add additional lemon juice if needed.
If fresh sweet basil is available, add about 1 tsp, finely chopped,
when oil is combined with herb mixture.