Fresh Herbs Vinaigrette Recipes

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

HERB VINAIGRETTE

Steps:

• Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

HERBFARM VINAIGRETTE

Steps:

• Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
• Variations
• Use an herb-infused vinegar in place of the red wine vinegar.
• Herb Substitutions
• Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

MUSTARD AND HERB VINAIGRETTE

Steps:

• Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.

FRESH HERB VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar, Dijon, salt and pepper until mixed.
• In a steady stream, whisk in oil until blended.
• Whisk in herbs.
• Refrigerate up to 1 day.

HERBED VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

BALSAMIC HERB VINAIGRETTE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.

BALSAMIC VINAIGRETTE WITH FRESH HERBS

Steps:

• Combine vinegar, herbs, garlic, salt and pepper in small mixing bowl. Mix well with a whisk. Slowly pour in the olive oil while continually whisking in order to form an emulsion.
• Refrigerate and use within a week.