Herby Lemon Vinaigrette

Herby Lemon Vinaigrette


  • 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


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.

Keywords: anchovies, Lemon, Red onion, Salad, Salad Dressings, Vinaigrette

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