We’ve been doing the Stay Home thing long enough to have a few regulars in the recipe rotation. Among them are a no-fail roasted chicken to make Friday nights feel special, Sweet Laurel Bakery’s gooey almond butter brownies (recipe to come!) and a garlic and herb salad dressing that we can’t get enough of.
The Zippy Herb Vinaigrette below is a mash up of a few recipes I found online. It’s sorta like a kitchen sink cookie where you can add just about anything with delicious effect. Capers? Yep. Shallots? Yum. Fresh herbs wilting in the back of the fridge? Toss ’em in. As long as you have the oil/vinegar/mustard proportions covered you can really let loose. I make a batch of Zippy Herb weekly and, just like that, I’m excited about homemade lunch salads again.
Zippy Herb Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 tablespoon honey
2 teaspoons dijon mustard
2-4 garlic cloves, minced
2-3 tablespoons fresh herbs (parsley, dill, basil, etc.), chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
In a bowl or mason jar combine the above ingredients. Dressing can be refrigerated in an airtight container for one week.
Feature image via Edible Gardens LA
