Summer Herb Vinaigrette

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Summer Herb Vinaigrette

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 that we end up using on everything from grilled seafood to a summer vegetable salad. 

One of our favorite summer vegetable salads to use this vinaigrette on is an Asparagus and Radish Salad with Wild Arugula. This fresh salad is not only delicious, but also easy to make. Using a normal vegetable peeler, shave off thin layers of asparagus to create thin ribbons. The extra fine cuts create all new textures for familiar vegetables and are perfect for salads like this.

Summer Herb Vinaigrette
makes 4 oz

  • 1 tablespoons of champagne vinegar
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of sea salt
  • 1/8 teaspoon of freshly ground black pepper
  • 1 tablespoon each of finely minced fresh chives, parsley and mint
  • 4 tablespoons of 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 of asparagus, shaved into ribbons
  • 6 radishes, sliced into thin rounds
  • 2 cups of wild arugula
  • 1/2 teaspoon of sea salt
  • 1/8 teaspoon of fresh ground black pepper
  • 4 ounces of Summer Herb Vinaigrette
  • 4 tablespoons of 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. 

Hungry for more delicious infusion recipes? Check out our book Infuse: Oil, Spirit, Water!