Spring salad with lemony herby vinaigrette
Salad season is upon us and I know for me, I can only get excited when there is a really great dressing involved!
I love this lemony herby vinaigrette so much. It’s also delicious on steamed asparagus or as a dip for artichokes.
I used cilantro, basil and mint because that’s what was in my fridge. Use what you have! If you don’t have cilantro, swap it for parsley. If you aren’t a big mint lover, leave it out! Another favorite combo for me is parsley, basil and tarragon.
XO, km
THE DISH:
spring salad with lemony herby vinaigrette | makes about 3/4 cup
THE STUFF:
1 cup cilantro or parsley
1/4 cup basil
3-4 mint leaves
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup best quality EVOO (salad dressings are when you use the best!)
THE HOW-TO:
Put it all in a blender and process. Check for seasonings - add more salt and pepper as needed. Will keep in airtight container in your fridge for 3-4 days.