Late-Summer Herb Vinaigrette

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Late-Summer Herb Vinaigrette

Late-Summer Herb Vinaigrette is one of Matt Jennings’ go-to dressings for fresh greens and vegetables at Farmstead. This recipe makes enough to generously coat a salad for 8 to 10 people, but you can easily double it as needed.

Total Time: 10 minutes
Hands-On Time: 10 minutes
Yield: about 3/4 cup dressing


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon champagne or white-wine vinegar
  • 1 small garlic clove, roughly chopped
  • 1 tablespoon chopped lemon zest (see "Note")
  • 1-1/2 tablespoons chopped fresh herbs, such as parsley, basil, marjoram, thyme
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper


In a small food processor or blender, combine all ingredients and blend until emulsified, 45 seconds to 1 minute.

Additional Notes:

This recipe makes good use of a whole lemon, incorporating both the zest and the juice. For the best flavor, use a vegetable peeler to peel off the yellow outer layer of the rind; then chop it into small pieces with a sharp knife.

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