Nothing says summer like fresh herbs. And although summer is almost over, adding home-grown herbs to your favorite dishes doesn’t have to end just because the warmer weather does.
To have them through the fall and winter months, consider growing them indoors. You can either start with seeds or transplant a clump from your garden into an appropriate sized pot.
It would certainly be a shame not to have fresh herbs all year round. They add fresh flavor to everything from appetizers, salads, main courses and even desserts. Of course, you can buy the little boxes of herbs, but they are expensive and you rarely need all that’s in the box, so many times, the herbs go to waste.
This salad dressing will keep the flavors of summer blossoming all year round. Bright, clean and fresh, the orange and lime juices give this dressing a kiss of sweetness and tartness while the orange zest gives it that extra punch of fresh citrus flavor. That’s because the zest, the bright orange part of the peel, contains all of the essential oils. When the zest is grated, those magnificent oils are released.
Serve over your favorite greens or use as a flavorful marinade for chicken, pork or seafood.
Makes about 1 cup
- 1 1/2 teaspoons chopped thyme
- 1 1/2 teaspoon chopped chives
- 1 teaspoon chopped oregano
- 1 tablespoon chopped basil
- ½ teaspoon finely grated orange zest
- ½ cup freshly squeezed orange juice
- 2 tablespoons lime juice
- 3 tablespoons rice vinegar
- 1 tablespoon Dijon
- Salt and pepper to taste
- ½ cup light olive oil
Combine all ingredients in a blender or food processor, except the olive oil. Once everything is blended, slowly stream in the olive oil until the dressing is emulsified.
Alternatively, place everything in a large jar and shake (after replacing the lid, of course.)