Fresh Chive Vinaigrette Recipes

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CHIVE VINAIGRETTE



Chive Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1/2 cup

Number Of Ingredients 7

1/4 cup minced chives
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon water
2 teaspoons honey
Kosher salt and freshly ground pepper
4 teaspoons extra-virgin olive oil

Steps:

  • In a small bowl, whisk together all the ingredients except the oil.
  • Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

FRESH CHIVE VINAIGRETTE



Fresh Chive Vinaigrette image

Provided by Melissa Hamilton

Categories     Salad     Garlic     Quick & Easy     Lunch     Salad Dressing     Vinegar     Chive     Lettuce     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1/4 cup

Number Of Ingredients 7

1/2 small garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
8 cups salad greens and fresh herb leaves and tender stems

Steps:

  • Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.

MUSTARD CHIVE VINAIGRETTE



Mustard Chive Vinaigrette image

Make and share this Mustard Chive Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1/2 cup

Number Of Ingredients 8

1 tablespoon grainy dijon-style mustard
1/4 cup finely chopped fresh chives
2 tablespoons white vinegar
1 tablespoon water
2 teaspoons honey
1/4 teaspoon salt
4 tablespoons olive oil
fresh ground black pepper

Steps:

  • Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
  • Pour over your favorite salad greens and toss.
  • Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
  • To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.

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