Fresh Herb Vinaigrette


I can’t think of anything I want more than lots of fresh salad these days. Yom Tov was great, but more food than we usually eat in an 8-day period. It’s time to lighten up and eat more salad. That also means a new dressing. I love the fresh herbs that give this dressing so much flavor! Feel free to use dried herbs (use 1/3rd the amount of fresh) if you prefer.

This dressing is great with romaine lettuce and any mix-ins you like. I made it with cherry tomatoes, Persian cucumbers, hearts of palm, and avocado. It’s also delicious on arugula, with mango and toasted nuts.
Fresh Herb Vinaigrette

Makes 1 ½ cups

1 cup olive oil (or vegetable oil if you prefer)
1/3 cup red wine vinegar, white wine vinegar, rice vinegar or apple cider vinegar
¼ cup finely chopped shallot
2 tablespoons finely chopped oregano, thyme or basil or 1 teaspoon dried
1 tablespoon Dijon mustard or ½ teaspoon dry mustard
2 – 3 teaspoons sugar (or agave, maple syrup, brown sugar or honey)
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper

In a screw-top jar, combine oil, vinegar, shallots, herbs, mustard, sugar, garlic, salt and pepper. Cover tightly and shake well. Store in the refrigerator until ready to use. Olive oil may solidify in refrigerator so take it out about an hour before using. Shake well.

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