This recipe isn’t exactly “new” to my site, but this fabulous Herby Lemon Vinaigrette really needed its own place to live on its own page. In the past, it’s been part of my Cold Tuna Salad with Green Beans, but this dressing is so versatile, you might want to try it on different salads, maybe use it as a marinade, and maybe even drizzle it over any simply cooked or grilled fish or chicken.
herby lemon vinaigrette with Cold Tuna Salad and Green Beans
A combination of lemon and herbs wakes up this lovely dressing. There are a few special touches and a little secret or two in the making of this beautiful vinaigrette.
About Herby Lemon Vinaigrette:
Some of this dressing is pretty standard, expected. There’s your typical olive oil, garlic, Dijon, and an acid, in this case, the lemon. There’s a touch of anchovy, optional. A way to get around any squeamishness is to use anchovy paste in a tube. (It keeps for months and doesn’t smell in the fridge.) The anchovy isn’t enough to taste, but it gives the vinaigrette a deep umami flavor, and it never hurts to up your nutrition game with just a little extra Omega!
The herbs used are rosemary and parsley, with a touch of tarragon or dill. That’s because this was originally developed for my Cold Tuna Salad and goes wonderfully with the tuna. Dill is great with any fish, and tarragon, well, you can’t go wrong using it with fish or chicken; it really leans towards the French side. A little red onion mellows in the vinaigrette giving this dressing just a hint of sumpin sumpin.
While this vinaigrette is delish on all kinds of salads, especially any leaning toward the Mediterranean, I’ve also used it before to dress a bit of canned tuna for a sandwich. It’s a nice change from the mayo version.
Herby Lemon Vinaigrette with Cold Tuna Salad with Green Beans
Making Herby Lemon Vinaigrette:
The special touch in this dressing is that you start by warming up the olive oil, gently, with the rosemary and garlic. It takes the edge off the garlic and infuses that oil with mellow, roasted garlic flavor. It’s also a great solution for that rosemary; there are no worries about this hard, sharp herb floating around in the dressing, and the flavor comes through quickly. Do not heat the oil super high. Just warm it.
If you don’t want to use the anchovies, no worries. The dressing is still outstanding. If you want a little of that umami flavor, try a dash or two of either fish sauce or Worcestershire. Do take your time mincing the parsley and the red onion. It makes a difference! No one wants to deal with eating larger pieces of either, and the smaller dice stay suspended for a while in the dressing.
I do like to add the ingredients to a jar and shake them up. I just think it’s easier than whisking and gives the dressing a nice emulsion.
If you Like this Dressing, You Might Also Like:
Check out my main menu of Salad Dressings while you’re here. In the meantime, here are a couple to get you started.
- Red Onion Vinaigrette: It might sound strange, but it’s amazing!
Red Onion Vinaigrette
- Basil Pesto Vinaigrette: Basic and easy, made with pesto, of course. Great on shaved Brussels salads.
Easy Basil Pesto Vinaigrette
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Olive Oil:
Lemons:
- Lemons are at their lowest from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
- Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
- To store, place in a loosely covered paper towel-lined container in the fridge.
- Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“
Red Onions:
- Red Onions rarely go on sale, but are less per pound in bags. Aldi and Lidl have great pricing.
- Wherever you buy, inspect to ensure they’re all sound. Once home, store in a cool, dark, well-ventilated place away from potatoes.
- Peel onions carefully, leaving as many layers intact as possible; most of the healthful nutrients (like most vegetables) lie just below the skin.
- A partially used onion can be bagged and stored in the fridge door, where it’s easy to see. If freezing onions, saute or cook first to improve texture, flavor, and reduce size. The smell of raw onion in the freezer can permeate everything.
Dijon Mustard:
- Like most condiments, Dijon should be stocked for the year during the Summer Holidays when condiments reach rock bottom pricing. There might be a Hail Mary during Super Bowl week.
- Store and discount brands are a great value.
- When finished, add a little vinegar of choice, olive oil, salt, and pepper to the container and shake for a quick dressing.
- After opening, store Dijon and other mustards in the fridge for six to 12 months. If possible, store upside down for a good seal; no more crustiness when the bottle is opened.
herby lemon vinaigrette
Herby Lemon Vinaigrette
- Total Time: 15 minutes
- Yield: 1/2 cup 1x
- Category: Salads
- Cuisine: French
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, crushed & finely chopped
- 1 small sprig rosemary (or about 1/2 teaspoon dried and crushed)
- 2 anchovies, packed in oil, finely chopped or about 1/2 teaspoon anchovy paste (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon finely chopped dill or tarragon, to taste
- 2 tablespoons chopped parsley
- 2 tablespoons finely diced red onion (may substitute shallot)
- 1/4 cup of lemon juice (about a half lemon of a large juicy lemon; use the other half for serving)
- Salt and pepper to taste
Instructions
Place olive oil in small pan or skillet and warm through with the garlic and rosemary. Pour into a small bowl and cool to room temperature. If using a sprig of rosemary, remove.
Whisk in the anchovies, mustard, dill or tarragon, parsley, red onion and lemon juice. Add salt and pepper to taste. (The ingredients can be placed in a jar and shaken instead of whisked in.)
To shortcut this recipe, do not heat the olive oil, garlic, and rosemary, simply mix in with the rest of the dressing ingredients. The dressing will taste slightly sharper.
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I’ll be sharing this week at Fiesta Friday #327, an ongoing collection of recipes by multiple bloggers. Stop by if you have a chance and check it out.
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