Our Rosemary Vinaigrette is just the thing to add some sweet, tangy flavour to your next salad. Try it on green salads, chicken salads or even on grilled veggies - it is just divine!
A Sad Day Today 😞
Today is the day that we lost our beloved rosemary bush. The fragrant herb that had been my trusty sidekick in the kitchen, adding its bold flavour to countless dishes. Remember it in our BBQ asparagus salad and our balsamic mushroom salad.
What better way to honour my fallen green friend, than to craft a new recipe and so the idea for this Rosemary vinaigrette was born, which we have used in our ravishing Red Leaf Salad.
Ingredients and Substitutions
- Extra virgin olive oil: Provides a rich, smooth base for the vinaigrette, with its fruity and peppery notes. Swap for some avocado oil or even some macadamia nut oil would be great.
- Chardonnay vinegar: Adds a delicate acidity and depth of flavour to balance the richness of the olive oil. White wine vinegar or apple cider vinegar can be used as alternatives.
- Fresh rosemary: Infuses the vinaigrette with its earthy, pine-like aroma and herbaceous taste. Fresh is really best here but if you really must you can swap for one teaspoon of a good quality dried rosemary instead.
- Dijon mustard: Acts as an emulsifier and adds a hint of tanginess and complexity. Swap for some seeded mustard as it is quite similar.
- Honey: Offers a touch of sweetness to counterbalance the acidity and round out the flavour profile. Swap for maple syrup if you prefer to make it vegan. Or your favourite low-carb alternative for keto.
Variations
- Lemon Rosemary Vinaigrette Recipe - swap the Chardonnay vinegar for lemon juice and add a minced garlic clove, it will add some tangy flavour to your salads.
- Rosemary Balsamic Salad Dressing - for some bold flavour instead, swap the Chardonnay vinegar for some aged balsamic.
There's something truly magical about the combination of rosemary and olive oil. The aroma alone is enough to make your mouth water! The earthy, fragrant notes of the rosemary infuse beautifully with the rich, fruity flavours of the extra virgin olive oil, creating a harmonious base for our vinaigrette. Heaven!
Step-by-Step Instructions
Let's whip up our delicious, super easy rosemary dressing!
Pop your honey in a container and zap it in the microwave or gently heat it on the stove until it becomes beautifully runny. Allow it to cool slightly before using it.
Now, we'll give our fresh rosemary a good rinse and then gently dry it. Running it under warm water will help activate the oils and it will release even more of its beautiful piney aroma.
Strip the rosemary leaves from the stems and cut them into a fine dice. Check out our How to Chop Rosemary post to learn the best technique for finely chopping your rosemary.
Grab a glass jar with a snug lid – they work like a charm for this.
Pop all the dressing ingredients into the jar, sprinkle in some sea salt and cracked black pepper.
Close it up tight and give it a good shake until everything's nicely mixed. Take a little taste and tweak the seasonings to your liking.
Finally, pour the dressing into a glass container that can be tightly sealed and pop it in the fridge.
Voila! Enjoy your freshly made dressing whenever you want. It should keep for a couple of weeks in the fridge if stored correctly. 😉
What Can I Use It On?
- In Your Salads: Pairs well with leafy green salads, chicken salads, avocado salads, roasted vegetable salads, brassica salads, grain salads, chickpea salads and tomato salads. Try it in a quinoa salad, a roasted vegetable salad, in a Caprese salad, or even in a strawberry spinach salad.
- Roasted Chicken or Pork: Use it as a marinade for pork chops chicken breasts or thighs before roasting.
- Grilled Fish: Brush it onto fish fillets before grilling, try it with cod, salmon or tilapia.
- Roasted Vegetables: Toss vegetables like potatoes, beets, pumpkin, sweet potato, carrots, and Brussels sprouts with it before roasting in the oven. The dressing will caramelise slightly as it cooks, adding a delicious depth of flavour to the vegetables.
- Drizzle for Grilled Fruit: Grill slices of pineapple, nectarines, peaches, or plums until caramelised and tender. Serve the grilled fruit with a drizzle of honey rosemary dressing for a delightful sweet and savoury dessert.
Common Questions and Tips
How much dressing does this recipe make?
- This Rosemary vinaigrette recipe makes approximately 1 cup of dressing or 16 tablespoons, the nutritional information has been calculated per tablespoon.
- This is enough dressing for one large salad that serves six people.
How long does it last?
- Stored in an airtight container in the refrigerator, the vinaigrette will keep for up to one week.
- Make sure to bring it to room temperature and to give it a good shake before using it, as the ingredients may separate over time.
Can I use dried rosemary instead of fresh?
When it comes to flavour, fresh is always best! But hey, if you're really in a pinch, you can totally swap it out for one teaspoon of some good-quality dried rosemary instead.
What can I use instead of Chardonnay vinegar?
You can swap the Chardonnay vinegar for a good quality white wine vinegar, apple cider vinegar or even a balsamic would work well.
💡 Top Tips
- For a smoother dressing, you can blend the ingredients in a food processor or blender.
- For best results, use high-quality extra virgin olive oil and Chardonnay vinegar.
- Allow the vinaigrette to sit for at least 30 minutes before serving to allow the flavours to meld together.
Recipe Card
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup chardonnay vinegar (or white wine vinegar)
- 1 tablespoon rosemary (chopped finely)
- 1 tablespoon honey (melted)
- 1 tablespoon Dijon mustard
- Sea salt & cracked black pepper
Instructions
- Melt your honey until it becomes runny, either in the microwave or in a small pan on your stove at low heat. Then, allow it to cool slightly.1 tablespoon honey
- Wash and dry your rosemary sprigs, strip the leaves from the stems and then chop finely.1 tablespoon rosemary
- Place all the dressing glass jar, season and shake vigorously to emulsify. ⅓ cup extra virgin olive oil, ¼ cup chardonnay vinegar, 1 tablespoon Dijon mustard
- Taste and adjust seasonings according to your liking. Sea salt & cracked black pepper
- Pour into a glass container with a tight fitting lid and store in the fridge for a week or so.
Leave a Reply