I don’t necessarily like this trait about myself and so this spring, I put some fresh herbs in pots on my patio and have resolved to keep them alive until the rain this fall kills them for me. A month later, I am happy to report that my herbs are not only still alive but thriving and I’m actively looking for ways to use them (I used my basil in this pasta sauce recipe and my thyme in these meatloaves). This Garlic-Herb Lemon Vinaigrette uses a whole bunch of my fresh oregano and rosemary and is the perfect dressing for spring and summer.
I also used it to marinate a pork tenderloin before grilling (I use the 7-6-5 method on the grill–grill with the lid closed on one side for 7 minutes, flip and cook for 6 minutes on the other side (lid closed), then turn off the heat and let it rest (on the grill with the lid closed) for 5 more minutes. It would be amazing on chicken breasts (grill 7 minutes per side, lid closed, medium heat) or shrimp, fish, or vegetables. You’re going to need freshly squeezed lemon juice, white wine vinegar, dehydrated onion, garlic, kosher salt, freshly ground black pepper, honey, Dijon mustard, fresh rosemary and oregano, and neutural-flavored oil. Oil is a surprisingly hot-button topic and I really don’t want to enrage anyone, so I’ll just say that I use peanut oil. That would be an obviously bad choice if someone has peanut allergies, so I recommend picking an oil that is not extra-virgin olive (I love extra-virgin olive oil, but it has a strong, distinct flavor that will mask the delicate flavors in this dressing), won’t trigger allergies, supports your heart health in a way your heart health would like to be supported, and aligns with your environmental beliefs. It’s a lot of decisions. And our parents wonder why we’re tired all time.
In the jar of your blender, combine all the ingredients
except oil and fresh herbs. Blend until the garlic is broken down and then, with the blender running, add the oil in a steady stream. Transfer to a serving dish and whisk in fresh herbs. Use within 1 week.
