Fresh Herb Vinaigrette Recipes

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FRESH HERB VINAIGRETTE

Make and share this Fresh Herb Vinaigrette recipe from Food.com.

Provided by susie cooks

Categories     Salad Dressings

Time 10m

Yield 1 cups

Number Of Ingredients 5



Fresh Herb Vinaigrette image

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.

Nutrition Facts : Calories 970.5, Fat 108.6, SaturatedFat 14.9, Sodium 171, Carbohydrate 2.1, Fiber 1.3, Sugar 0.5, Protein 1.1

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste
1/2 cup olive oil
1/2 cup fresh dill or 1/2 cup cilantro leaf, finely chopped

HERB VINAIGRETTE

This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5



Herb Vinaigrette image

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.

1/4 cup freshly squeezed lemon juice (from about 2 lemons)
2 tablespoons chopped fresh herbs
1 tablespoon honey
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

HERB VINAIGRETTE

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield About 1 cup

Number Of Ingredients 6



Herb Vinaigrette image

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.

1/4 cup white wine or champagne
1 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper to taste
2/3 cup extra-virgin olive oil
2 tablespoons minced herbs, such as tarragon, chives, and/or parsley

REDUCED-FAT HERB VINAIGRETTE

Try this vinaigrette with different fresh herbs each time you make it.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Reduced-Fat Herb Vinaigrette image

Steps:

  • In a blender, combine lemon juice, Dijon mustard, herbs, garlic, and 1/4 cup cold water; season with coarse salt and ground pepper. Puree until smooth.
  • With motor running, add olive oil in a steady stream until emulsified.

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup firmly packed fresh herbs (such as basil, cilantro, or parsley)
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
1/2 small garlic clove

BALSAMIC VINAIGRETTE WITH FRESH HERBS

This recipe is very similar to the recipe in the Panera Bread cookbook with quantities scaled down and modifications made for typical home use. It tastes best if made at least a few hours before serving. It keeps well in the refrigerator for several days.

Provided by PanNan

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 9



Balsamic Vinaigrette With Fresh Herbs image

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.

1/4 cup balsamic vinegar (use the best quality you can)
1 1/2 teaspoons finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh oregano
1 1/2 teaspoons finely chopped fresh chives
1 small garlic clove, minced
1 dash salt
1 dash fresh ground pepper
3/4 cup extra virgin olive oil

HERB VINAIGRETTE

Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 8



Herb Vinaigrette image

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.

1 shallot, finely chopped
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh tarragon
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil

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