Herbfarm Vinaigrette Recipes

JACOLYN'S HERBED VINAIGRETTE

Steps:

• Whisk olive oil, vinegar, garlic, basil, thyme, sugar, black pepper, and salt together in a bowl until smooth.

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 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.

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.

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.

HERB VINAIGRETTE FOR GRILLED VEGETABLES

Steps:

• Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.
• Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.

HERBED VINAIGRETTE

Steps:

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

HERBFARM RED PEPPER HAZELNUT SAUCE

Steps:

• Place all ingredients except for the oil in a food processor or blender and whir until the nuts are finely ground.
• Turn the machine off and scrape down the sides.
• Replace lid, turn the machine on, and then using the chute add in the oil in a steady thin stream and process until sauce is mixed well and has the consistency of a thick salad dressing.
• Serve over pasta and sprinkle with an excellent cheese such as asagio shavings or gorgonzola.

HERBFARM GREEN GODDESS DIP

Steps:

• In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
• Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
• Turn off the machine and scrape down the sides.
• Add the sour or yogurt and process until the dip is smooth.
• Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
• Note: you can use lower-fat sour cream, if you like.