Summer Herb Vinaigrette

October 09, 2015

When summer hits its peak, the green herbs at the farmer's market begin to pack an extra punch of flavor. We like to combine a selection of those fresh herbs with bright lemon and good olive oil in this versatile vinaigrette, which we end up drizzling on everything from grilled seafood to summer salads.

One of our favorite uses for this vinaigrette is an Asparagus and Radish Salad with Wild Arugula. Delicious and easy to make, the fresh textures of this salad are crafted not with a knife, but with a vegetable peeler!

Summer Herb Vinaigrette
Makes 4 oz

  • 1 tablespoon champagne vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon each - finely minced fresh chives, parsley and mint
  • 4 tablespoons olive oil
  1. Combine vinegar, lemon juice, salt and pepper in an 8 oz Mason jar.
  2. Seal and shake for 30 seconds.
  3. Add oil and herbs; seal and shake for 30 seconds more. Vinaigrette keeps sealed in the refrigerator for up to two days.

Asparagus and Radish Salad
Serves 4

  • 12 stalks asparagus, shaved into ribbons (with a vegetable peeler)
  • 6 radishes, sliced into thin rounds
  • 2 cups wild arugula
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper
  • 4 ounces Summer Herb Vinaigrette
  • 4 tablespoons ricotta salata, crumbled
  1. Combine asparagus, radishes and arugula in a large bowl.
  2. Toss with Summer Herb Vinaigrette, salt and pepper until evenly distributed.
  3. Top with ricotta salata and serve immediately. (Note: if you cannot find ricotta salata, crumbled feta would be an appropriate substitute.)