Return to Content

Late-Summer Herb Vinaigrette

Late-Summer Herb Vinaigrette
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 10 minutes

Hands On Time: 10 minutes

Yield: about 3/4 cup dressing

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Herb Viniagrette


  • 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.

Updated Friday, September 6th, 2013

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111