Everyday Vinaigrette
A word about salad dressing…We have salad almost every night and most days for lunch. We love to make our own dressing using a variety of olive oils, vinegars and herbs. We each have our own Mom’s version of dressings that we’ve changed up over the years. When you have as much salad as we do, you need variety for sure.
A staple for us is to have our own herb garden so that we can simply pick the herbs to add. If we want more of an Italian flavor we pick more oregano and use red wine vinegar. If we want more French, we use more tarragon and white wine vinegar. Sometimes we skip the vinegar and just use lemon.
This is my most basic vinaigrette, made in minutes. It can be changed based on what you have in your kitchen every day.
It’s hard to garden in Texas with the extreme heat in the summer and cold in the winter. We are so happy when we are able to get our garden going each spring. It usually carries us most of the summer if we are lucky and into the winter until we hit a very deep freeze.
The honey is a game changer for us but don’t overdue or you will lose the bright herby flavor
Start with the vinegar. I have used the vinaigrette “mixer” jars in the past but they don’t seem to last. A good old fashioned mason jar works for me
Finely chop. We suggest a combination of 3 herbs but they can be mixed and changed a bit. Don’t overdo the shallots or the vinaigrette will be too “oniony.”
It should take just a few minutes, but be sure to taste to correct with salt and pepper. Let it sit about 30 minutes or so before using to allow the flavors to blend.
Truth be told there are bottled dressings in the refrigerator, but the bright flavors of fresh vinaigrette can’t be beat!
Everyday Vinaigrette
Ingredients
- 5 tablespoons red wine vinegar
- 1 tablespoon shallots
- 1 teaspoon each chives, oregano, tarragon, finely chopped (can also use dill or parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1/4 teaspoon honey
Instructions
- Add the vinegar to a small bowl or jar whisk in the shallots, herbs, salt and pepper.
- Slowly drizzle in the oil, while whisking or shaking the vinegar mixture. Once fully incorporated add the honey.
- Close the jar and shake very well or whisk fully.
- Correct with additional salt and pepper as desired.
- Can be kept several days in an air tight container or jar. Enjoy!
