Herbfarm Vinaigrette Recipes

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.

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.

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.

Steps:

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

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.

Steps:

• In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.

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.