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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Quick Garden Herb Vinaigrette

May 2nd, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Kosher, Low-Calorie, Lunch, New York City, North Fork, Queens, Side Dishes, Tips, Vegan, Vegetarian

Warm weather is a time for the garden and for fresh salad made with your own herbs. If you live in the city and don’t have a garden, get a box planter for the winder and snip fresh herbs every time you need them.  Start every Meatless Monday with a new salad to welcome the season!

herbed vinaigrette from your garden4 tablespoons apple cider vinegar
1 tablespoon peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
1 tablespoon chopped lemon zest
2 tablespoons of minced shallots
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 teaspoons Dijon mustard
Freshly ground black pepper

Put all ingredients except for the olive oil in the food processor and blend. Lastly drizzle in the olive oil while blending. That will keep the dressing from breaking.

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