herb vinaigrette recipe
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Fresh Herb Vinaigrette

Incredible tossed with roasted vegetables or drizzled over grilled meats.Fresh herbs are delicate and perishable, so use them in a delicious vinaigrette for salads and as a marinade for meats and vegetables.
Course: Vegetarian
Keyword: gluten-free, herb, paleo, salad dressing, salad topper, vegetarian, vinaigrette
Author: Bevin Wallace


  • 6 tablespoons olive oil
  • 2 hard-boiled eggs
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, finely diced
  • Approximately 6 tablespoons chopped fresh herbs (roughly equal parts flat-leaf parsley, tarragon, and chives)
  • Pinch of salt


  • Put egg yolks in a bowl and smash with the back of a wooden spoon, making a paste.
  • Drizzle in the olive oil, whisking constantly, until smooth.
  • Stir in vinegar, mustard, shallots and herbs.
  • Finely chop the egg whites and add to dressing. Taste and add salt if necessary.