One of my favorite things about living in Brunswick, ME is the vast community of farmers and culinary artisans. With so many products available locally, I love to experiment with making from-scratch versions of foods that are typically purchased “ready to eat” at the grocer. Instead of buying bottled salad dressings, boxed cereals, pickles and sugary jams, I reach out to my food community (and to my own backyard) to acquire fresh pressed sunflower oil, steel cut oats, carrots, wild blueberries and maple syrup.
Today, after a visit to the farmer's market, we will make a vinaigrette celebrating the oil, vinegar and fresh herbs that are so vibrant with Spring. This dressing is extremely versatile. Drizzle over greens and salads, toss with roasted fingerling potatoes, or use as a lovely marinade. Mangia Bene!
Spring Herb Vinaigrette
-Makes about 1 cup-
1/2 cup sunflower oil
3T raw apple cider vinegar
1/2 bunch chives
1/2 bunch parsley
1/2 t Maine sea salt
1/4 t black pepper
- Experiment with different herb combinations, using one bunch total.
- Make a different quantity of dressing using the ratio 1T apple cider vinegar to 3T sunflower oil, adding herbs, salt and pepper to taste.