Fresh Herb Vinaigrette
This vinaigrette relies on the ratio of three parts oil to one part acid, emulsified with a generous amount of fresh herbs. By using a whisk or a tight-lidded jar to combine the components, you achieve a stable suspension that brightens raw vegetables or simply dressed grains.
The fresher the herbs, the sharper the result.
Wash and dry your herbs thoroughly before chopping; excess water will prevent the oil and vinegar from clinging to the leaves, leading to a watery dressing.
- Chef's knife
- Cutting board
- Whisk or mason jar
- Small mixing bowl
What goes in.
- 3/4 cupextra virgin olive oil
- 1/4 cupwhite wine vinegar or fresh lemon juice
- 1/2 cupfresh herbs (parsley, chives, tarragon, or basil), minced
- 1 tspDijon mustard
- 1/2 tspsea salt
- 1/4 tspblack pepper, freshly cracked
The slow stream
Add your oil to the vinegar and mustard in a slow, steady stream while whisking constantly. This creates a stable bond rather than a broken, oily mess.
The method.
Prepare the aromatics
Mince your selected herbs until they are fine enough to distribute evenly, but avoid bruising them into a paste.
Combine the base
In a small bowl, whisk the vinegar, Dijon mustard, salt, and pepper until the salt has fully dissolved.
Integrate the oil
Drizzle the oil into the vinegar mixture in a thin, continuous stream while whisking vigorously until the liquid appears slightly opaque and thickened.
Fold in the herbs
Gently stir in the minced herbs with a spoon, tasting a leaf to ensure the seasoning is balanced.
Other turns to take.
Hard Herb Style
Use rosemary and thyme, but mince them finely and let the vinaigrette sit for thirty minutes before serving to soften the woody fibers.
Creamy Finish
Add one tablespoon of Greek yogurt or a soft goat cheese during the whisking phase to change the texture from clear to opaque.
When it doesn't go to plan.
If using a jar, add all ingredients at once, seal tightly, and shake until the liquid turns uniform and cloudy.
Make this at least an hour before you plan to eat; the resting period allows the herbs to bloom and the acid to mellow.
Taste the vinaigrette with a leaf of the lettuce you intend to serve it with, as the greens will mask some of the salt and acid.
The ones that keep coming up.
How long will this stay fresh?
It keeps for up to three days in the refrigerator, though the herbs may lose their vibrant green color after the first day.
Can I use dried herbs instead?
Dried herbs lack the moisture and aromatics required for this specific style; stick to fresh leaves for the intended impact.
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