Herby Honey Lemon Vinaigrette
September 20, 2021
Keep this vibrant salad dressing in your fridge for ANYTHING. Seriously. Of course, you can dip carrots into it…but you can also serve with almost any veggie, use it as a quick “sauce” to tossed canned chickpeas in, or just throw some of it on toast.
What’s also great about this vinaigrette is that when you put it in the fridge, the olive oil changes it’s physical state and develops this “softened butter” texture, which makes it spreadable and easy to serve on bread, toast, pita, wraps…anything you want to spread it onto. So yea, you can’t really lose with this dressing. If you want it back in its liquid state, just take it out of the fridge and let it come to room temp.
Feel free to adjust all of these measurements to taste, but here’s what I like!
Ingredients
Adjust Servings
| 1bunch (generous handful) fresh parsley, stems and leaves | |
| Halfbunch (AKA half of the amount of parsley -- small handful) fresh cilantro, stems and leaves | |
| 2 cloves of garlic | |
| 3/4cup extra virgin olive oil | |
| Juice of 1 lemon | |
| Zest of 1 lemon | |
| 2tbsp white wine vinegar | |
| Pinch of kosher salt, to taste | |
| Black pepper, to taste | |
| 2tsp honey *plus more to taste, if needed |
Equipment
| Blender | |
Directions
Add all ingredients to a blender and blitz until smooth. Pour into an air tight container and keep in the fridge for up to 2 weeks.
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