Herb Vinaigrette

This isn’t really a recipe, but the basis of dozens of recipes. We use a mix of herbs (usually a bit of everything that is growing), but you could try them individually or in your favorite combinations.

Take equal parts* (1/3 to ½ cup is a good place to start) of olive oil and a good vinegar (apple cider, red wine, white wine, or rice wine vinegars all work well). Pour these into a jar with a tight-fitting lid and add a pinch of salt and pepper according to your liking and a pinch of dry mustard (an emulsifier). Add 1-2 tablespoons of your finely chopped herbs. Tighten the lid and shake the jar until everything is combined.

*Traditionally I think the ratio is about 1 part vinegar to 3 parts oil (say 1/4 cup vinegar and 3/4 cup oil), but I prefer a lighter dressing and I love vinegar. You can play with the ratios until you find the one you like best.

Optional: add a little sugar or honey if you prefer a sweeter dressing. Other add ins (not all at once though): honey mustard, raspberry puree or preserves, fresh grated ginger (a little goes a long way), crushed garlic, lemon or orange zest.

You can replace part or all of the vinegar with orange or lemon juice.

Don’t restrict yourself to salads either – try this on steamed green beans, grilled meat or tofu, steamed potatoes, as the dressing for coleslaw or potato salad.

It stores well in the fridge but will separate – just give it another good shake before you use it.

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