Electronic Gourmet's Herb Salad Dressing
Submitted by pastry chef
Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.
YIELD
1 1/4 cupPREP
5 minCOOK
0 minREADY
3 hrsFive fresh herbs steeped in olive oil for hours before the vinegar even touches it. That’s the whole philosophy behind this dressing, and it’s what sets it apart from a quick shake-and-pour vinaigrette. The steeping time lets the oil pull out the essential oils from dill, tarragon, chervil, chives, and marjoram, building a layered herbal flavor that tastes like a garden in a bottle.
Tarragon vinegar goes in last, after the herbs have had at least 3-4 hours to infuse. Adding vinegar too early can blunt the herbs’ aromatics, so patience pays off here.
This is a French fines herbes approach to salad dressing. It’s elegant on butter lettuce, steamed asparagus, or a simple tomato and cucumber plate where the herbs can really be the star.
Pro Tips
- Use all fresh herbs, not dried. The whole point is the bright, green flavor that dried herbs can’t deliver in a cold application.
- Mince the herbs finely so they distribute evenly and don’t clump in one bite. A sharp knife prevents bruising, which turns them dark and bitter.
- Start the infusion in the morning and dress your salad at dinner. The longer the herbs steep in the oil, the more aromatic the dressing becomes.
- Shake vigorously before each use. Oil and vinegar separate naturally, and the herbs tend to settle at the bottom.
Variations
- Lemon vinaigrette: Replace the tarragon vinegar with fresh lemon juice for a brighter, more citrus-forward version.
- Creamy herb: Whisk in a spoonful of Dijon mustard and a tablespoon of heavy cream for an emulsified, creamy take.
Ingredients
Directions
Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup.
Let stand at room temperature for 3 to 4 hours.
The longer the better.
Add vinegar and shake or stir well to blend.
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