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Fresh Herb Vinaigrette

Contributed by: Michael Abramson of M Vegetarian Recipes

A really versatile vinaigrette especially good as a dressing for potato or green bean salad (or potato and green bean salad). Had it today as a base for a buffalo mozzarella and heirloom tomato salad. Really good!


  • 2 Tbsp verjus (can substitute red or white wine vinegar)
  • 2 Tbsp balsamic vinegar
  • 1/4 Cup cider vinegar
  • 5 Tbsp water
  • 3 Tbsp red onion - finely chopped
  • 1 Tbsp shallot - finely chopped
  • 1 clove garlic - finely chopped
  • 1/2 tsp black pepper
  • 1 Tbsp sugar
  • 1/2 tsp sea salt
  • 2 Tbsp basil - chopped
  • 2 Tbsp parsley - chopped
  • 2 tsp tarragon - chopped
  • 1 tsp mint - chopped
  • 3/4 Cup soya oil (can substitute canola or sunflower oil)


Combine all prepped ingredients except oil in blender. Blend well on medium speed - scraping down the sides of the blender a couple of times.

Set blender to low speed and add oil in slow steady stream until dressing has emulsified.

Adjust seasoning and store in fridge until needed. Shake well before using.

This dressing will keep for at least a week in the refrigerator.


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