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Lemon-Herb Vinaigrette

by Maggie Tate (gardengirl)

Balm_lemon.medium.large
Lemon Balm

I love lemon herbs such as: lemon balm, lemon thyme, lemon basil and lemon verbena and was delighted to find this vinaigrette recipe to use these lemon herbs in the summer edition of Edible Austin.

Lemon Herb Vinaigrette by Lucinda Hutson

 

Balm_lemon.medium.detail

Lemon Balm from the garden

 

1/4 c freshly squeezed lemon juice

2-3 t lemon zest

1/4 c white wine vinegar

2 medium shallots or garlic, minced

3 t dijon mustard

salt and pepper

3/4 c extra virgin olive oil

1/4 c combination of fresh lemon balm, lemon thyme, lemon basil and lemon verbena, finely chopped.

2 T capers, drained

 

Combine first 7 ingredients in a small bowl, whisking in oil at the end. Stir in chopped herbs and capers.

 

I love this dressing!  I alter the recipe slightly.  Texas Olive Ranch makes a fantastic orange and white vinegar (white wine vinegar with orange essence) and a fruity orange flavored olive oil and I used these instead of the plain vinegar and olive oil.  I am happy to say I have lemon basil and lemon verbena in my herb garden, so I used these lemon herbs.  I omitted the capers, no particular reason.

I have used the dressing on two salads - one inspired by the Greek salad at Central Market - with romaine, farm fresh tomatoes and cukes and kalamata olives, topped with fresh basil.  The other salad is an old family favorite from my husband's mother.  Combine steamed green beans,  boiled red potatoes, fresh tomatoes and cucumbers, season with salt and oregano.  My mother in law made a simple dressing of lemon juice and olive oil.  I tried the lemon vinaigrette and loved it.

Tags

lemon verbena, lemon herbs, lemon thyme, lemon basil, recipes, lemon balm, cooking with herbs

comments

so great to have recipes to USE those herbs! Sometimes I feel like they go to waste just hanging out in my garden looking pretty.... thank you for sharing this!
Sprite
FigTree commented on 06/15/10
I feel the same way. I vowed not to have that happen last year and dried a TON of oregano and made vats of basil pesto. I am trying to use it all up before this year's harvest comes in!
Sprite
gardengirl replied: on 06/15/10
couldn't believe that I really did use the parsley from my garden and the mint for that quinoa recipe- it was a full circle moment :)
Sprite
FigTree replied: on 06/15/10

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