It’s easy to get caught up in the glory of fresh greens, fruits & herbs in the spring and summer when everything is new & fresh! Here are some of our favorite ways to make even the humblest of salads shine!
Most vinaigrettes also take your grilled or roasted vegetables to another level of goodness. We’ll let you in on a little secret…you can enjoy these all year round if you stash some fruits & herbs into your freezer or dehydrate them!
Berries & Fruits:
From the Herb Patch:
- Chives are blooming now in my herb patch, so it’s time for Chive infused Vinegar which can then use to make some Chive Vinaigrette, or to add some kick to other cooking or pickling.
- This Dill Vinaigrette (adapted from The Kitchen) is incredibly addicting and may just be the perfect way to enjoy & get the most out of those first weeks of the garden, when pickings may be on the smaller side! I put this together in a pint jar with no fuss and capped with a reCap for easy storing & pouring.
- Dissolve 1 tsp of salt into 4 T of white vinegar
- Add the following:
- 2 T Dijon mustard (or brown mustard)
- ½ to ¾ C of Chopped Dill
- 1 – 2 tsp minced shallot or spring onion
- 1 C olive oil (or salad oil of your choice)
- Cap the jar and shake well to blend all ingredients. Be sure to shake well before each serving as well.
For a creamier version – try Molly Watson’s Buttermilk Dill Salad Dressing.
Finishing Off Jam Jars:
- Living Homegrown shares her versatile Balsamic N’ Jam Vinaigrette and Jam’n Asian Salad Dressing here.
If you’re feeling rather empowered with creativity, the folks over at The Kitchn have put together an amazing post that includes the basic Vinaigrette Formula plus other options for Olive Oils and Vinegars!
Do you have an amazing dressing recipe you’d love to share? We’d love to hear from you!