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Robbie’s Herb and Veggie Vinaigrette

The season’s first delivery of Community Supported Agriculture (CSA) goodies hit our doorstep last week. I made this very herb veggie vinaigrette to celebrate a summer of beautiful salad greens. This dressing has a bright tang from v-8 juice and is so delicious, you’ll be tossing it into your salad greens the rest of your life!! Really.

Very Herb + Veggie Vinaigrette on mixed greens with chive blossoms

This vinaigrette is reduced calorie, and yet keeps natural flavor, unlike the “lite” bottled dressings you buy at the store. Very herb + veggie vinaigrette is nothing artificial, with no sugar added–virtuous taste all on its own.

The reason for fewer calories? Vegetable juice–Very Veggie or V-8. The juice cuts the oil: there are 60 calories for a cup of vegetable juice compared to 1900 calories for a cup of oil. No one will ever detect the secret, except by the bloody Mary color. (2 tablespoons of vinaigrette contains about 98 calories.)

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The first CSA box of the week also gave us snow and summer solstice. Our lawn was covered in snow Wednesday morning; four days later, the longest day of the year, we dined in shorts, outdoors. Is odd weather the new normal, or global weirding? No matter, in celebration of snowmelt and sun, baby lettuce and grilled garlic scapes got dressed up with this very herb + veggie vinaigrette.

thyme, dill and chives for Very Herb + Veggie Vinaigrette

Besides beautiful salad greens and curling garlic scapes, our Ranui Gardens CSA box held fresh dill, flowering thyme and purple tasseled chives. Once they are whisked in, these finely chopped herbs float in the dressing. Tiny chive blossoms become the jewel-like final sprinkle just before the salad is served.

Curling like pig’s tails, garlic scapes are unique vegetables this time of year, a bit earlier in warmer climes. Garlic growers cut them off to send more nutrition to the garlic in the ground and we get the bonus of fresh, mellow garlic aroma, to eat raw or cooked. Grilled and diced ¼-inch thick, garlic scapes are the other sparkle on the salad plate.

Garlic scapes for Very Herb + Veggie Vinaigrette

Please don’t feel limited to the dill, thyme and chives. That combo is wonderful, but you can add almost any fresh herbs in this vinaigrette. Parsley, cilantro, oregano, basil—mince what you have or prefer.

I figure if you have to dirty the blender, you might as well make plenty–this recipe yields more than 2 cups of dressing. A bottle of this very herb + veggie vinaigrette lives on our refrigerator door, ready for the rest of the week.

Very herb veggie vinaigrette–the little details:

  • I bought low-sodium organic Very Veggie juice. Knudsen doesn’t even know about this recipe, yet!
  • Olive oil congeals in the refrigerator. I use half canola oil and a bit of water, not to mention the vegetable juice, so, when refrigerated, the dressing pours easily.
  • Instead of pouring dressing over lettuce greens, toss the greens in a bowl with a small amount of dressing—just as professional chefs do. All the leaves will be perfectly dressed, not drenched.

More garlic scape recipes:
Crimson Lentil and Garlic Scape Salad on Letty’s Kitchen
Red Lentils and Garlic Scapes on Letty’s Kitchen
Creamy Avocado with Garlic Scape Pesto at Savory Simple
28 Food Blogger Recipes Using Garlic Scapes at Farm Fresh Feasts

Make it a fabulous week–get in the kitchen and cook something delicious!

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Very Herb + Veggie Vinaigrette
Print
Very Herb +Veggie Vinaigrette
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Fresh and flavorful, this vinaigrette dresses salad greens with simplicity. Garnish with chive blossoms and garlic scapes add interest and color. Vinaigrette recipe makes about 20 ounces, more than needed for 4 salad servings.

Course: Salad
Servings: 3 cups
Calories: 2 kcal
Author: Letty | Letty's Kitchen
Ingredients
The vinaigrette:
  • 1 teaspoon Dijon-style mustard
  • 1/3 cup red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 or 2 garlic cloves , minced
  • ½ teaspoon salt
  • ½ cup extra virgin olive oil
  • ½ cup organic avocado oil or grapeseed oil
  • 2 tablespoons filtered water
  • 8 ounces vegetable juice Knudsen Very Veggie juice or V-8 juice
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped chives
  • 1 heaping teaspoon finely chopped fresh dill
  • 1 teaspoon finely chopped thyme
The salad:
  • Garlic scapes, optional
  • Olive oil
  • sea salt
  • Freshly ground black pepper
  • Chive flowers , separated into small petals
  • Mixed baby salad greens
Instructions
Make the vinaigrette:
  1. Put the mustard, red wine vinegar, balsamic vinegar, minced garlic and salt in a blender bowl. Whir for a second or two on low speed.
  2. With the blender on, slowly drizzle in both the olive oil and the canola oil, a couple tablespoons at a time. Add the water and the vegetable juice and blend another few seconds.
  3. Stir in the chopped herbs and chives but do not blend. Transfer to a bottle.
For the salad:
  1. Scale the salad according to how many people you are serving. A handful of lettuce greens, a tablespoon of chopped grilled scapes and about 1½ teaspoons chive petals per serving.
  2. Heat the grill to medium high.
  3. Wash the scapes. Break off and discard the less-tender woody part and the turban-like tip, as you would for asparagus.
  4. In a bowl, toss the scapes with some olive oil and salt and pepper.
  5. Grill about 5 minutes, until hot with nice grill marks. Chop into pieces about ¼-inch wide.
  6. Put a few tablespoons of vinaigrette in a bowl. Add a few handfuls of lettuce. With your hands, gently toss the lettuce greens just until lightly coated with dressing.
  7. Arrange on chilled salad plates. Sprinkle with garlic scapes and chive petals.
  8. Serve immediately.
Recipe Notes
  • I used low-sodium organic Very Veggie juice.
  • Olive oil congeals in the refrigerator. I use half canola oil and a bit of water, not to mention the vegetable juice, so, when refrigerated, the dressing pours easily.
  • Instead of pouring dressing over lettuce greens, toss the greens in a bowl with a small amount of dressing—just as professional chefs do. All the leaves will be perfectly dressed, not drenched.

4 comments

  • John Vrabel

    Just saying hi and hoping u r well! Reply · 23 June, 2014

    • Letty

      Hi John,
      Thanks for the note. I hope you are enjoying all the vegan recipes! Reply · 23 June, 2014

  • johh vrabel

    L
    this is so cool. it’s my first recipe of yours i plan to make and i was first wondering how to print it and wow you’ve already set it up for printing. very nice! i’ll let u know you it comes out. best
    JV Reply · 10 July, 2014

    • Letty

      Thanks John! Reply · 15 July, 2014

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