Ingredients

1 1/2 teaspoons arrowroot
1 cup vegetable stock
1/2 cup sherry vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
1 tablespoon minced shallots
1/2 zucchini, diced small
1/2 cup red pepper, diced small
1/2 cup yellow pepper, diced small
1 tablespoon basil, thinly sliced
1 tablespoon chopped oregano
1 tablespoon chopped chervil
1/4 teaspoon salt

Directions

Combine arrowroot with enough cold stock to form a slurry. Bring remaining stock to a boil and stir in slurry. Return to a boil and stir constantly until stock thickens. Remove from heat, stir in vinegar and cool completely.

Add mustard to thickened stock. Gradually whisk in oil. Stir in remaining ingredients. Refrigerate until needed. Under refrigeration, this dressing will keep for several weeks; however, fresh herbs may darken.

Makes 16 servings of 2 tablespoons each.

Nutrition information per 2-tablespoon serving: 60 cal., trace pro., 3 g carbo., 5 g fat, 0 chol., 50 mg sodium. Recipe adapted from the Culinary Institute of America's "The Professional Chef's Techniques of Healthy Cooking," Wiley, 2000, second edition, $59.95.