Garlicky Vinaigrette

A vinaigrette is one of the most powerful tools you can have in your kitchen. From leafy salads, to roasted vegetables to meats - a vinaigrette is a simple way to improve any dish. Ditch the bottled dressing!

This is my garlicky vinaigrette - a pungent, herbaceous vinaigrette for salads with meat, chicken or fish.

Active Time - 20 minutes

Yield — 1 cup

---

Ingredients

• 1 bunch chives

• 1/4 cup parsley leaves, packed

• 1 garlic clove, peeled

• 1/2 cup good olive oil

• 1tbsp Dijon mustard

• Juice of 1/2 lemon

• 2tbsp rice wine or white wine vinegar

• 1 tsp honey

• Kosher Salt 

• Black Pepper

Method

In a small blender or food processor, combine chives, parsley, garlic and olive oil. Blitz until well combined and no large chunks remain, about 45 seconds to one minute. Strain through a fine mesh strainer into a jar or small bowl.

Add mustard, honey, 1tsp salt, lemon juice and vinegar. Whisk vigorously until the mixture emulsifies. There will be bits of garlic still visible in the final vinaigrette, and that's just fine! Taste and adjust for seasoning with salt and pepper.

Vinaigrette can be stored in the fridge in an airtight container for up to 3 days. If it separates, vigorously shake the container to emulsify again.