Finally, spring has sprung upon us after an extended winter in Sydney. Spring in this amazing city is nothing short of glorious; clear blue skies, flowers in full bloom and the pleasantly sunny days are a few of my favourite things about the season.
My husband and I decided to make the most of the warm weather ahead of us, and chose to grow our own little herb garden in our courtyard. In our little herb garden, we have thyme, basil, parsley, coriander, mint, peppermint and chives. I am thoroughly enjoying the idea of growing my own herbs and having them handy as and when I need them.
This vinaigrette has fresh herbs that are accompanied by the sweet-sour balsamic vinegar and tangy lemon juice. Simple yet refreshing, this vinaigrette is sure to enhance the flavour of your salads.
- A tablespoon each of finely chopped basil, parsley and coriander
- Lemon juice – 2 tblspns
- Garlic cloves – 2, minced
- Extra virgin olive oil – 2 tblspns
- Balsamic vinegar (Optional) – ½ tblspn
- Salt and pepper – To taste
- In a mortar and pestle, muddle the herbs.
- Be gentle while doing so; the idea is to crush the herbs and not bruise it.
- In a small mixing bowl, add the muddled herbs and the remaining ingredients.
- Give it a good mix, and drizzle on salads.
- This dressing keeps well in the fridge for about 2-3 days.
- Use any herbs of your choice. Fresh herbs work the best for this vinaigrette. Mix and match them to your liking.
- If you do not have balsamic vinegar, you could use any other vinegar of your choice.
- Omit the garlic from the recipe, if you don’t like it.
- I used chilli-flavoured extra virgin olive oil. Use any other flavour or just the plain one to suit your liking.