Basic Vinaigrette Dressing

Salad season is upon us. One of my favorite things about the warmer months is my herb garden. I have the perennial chives, thyme, oregano, mint, lavender and for some reason parsley (though I don't think that's a perennial). Then I always add basil and cilantro.

Today I thought I would share with you my basic recipe for vinaigrette dressing and a tip to avoid having your dressing separate.


Balsamic Vinaigrette Dressing

4 T. Assorted herbs chopped
1 t. kosher salt
1 t. fresh ground pepper
2 T. Dijon mustard
1 shallot, finely minced
1/3 c. balsamic vinegar
1/2 c. extra virgin olive oil

Gather your herbs. In this batch I used (from left to right) Italian parsley, Thyme, Oregano.
Wash, dry, & chop.

Gather your other ingredients

Combine all ingredients EXCEPT oil.
Whisk together.

Now this is the extra step/skill I was mentioning so that your dressing doesn't separate. Now you will emulsify your oil into the dressing.

As slow as you can handle it, pour the oil into the bowl while whisking.
Never stop whisking.
I use a small pour spout on my oil so that it almost comes out as a slow drip. By the end my forearm is sore and I really want to stop but the result is always good. Perfect looking dressing that never separates.

Enjoy!!!