Fresh Thyme Vinaigrette Recipe
By
Kate Ramos
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A quick and easy vinaigrette that can be spun in all sorts of directions. Toss with romaine and celery hearts for a crunchy salad, drizzle over roasted fish, or even use as a marinade for grilled chicken.
INGREDIENTS
- 1 tablespoon coarsely chopped fresh thyme leaves
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
INSTRUCTIONS
Combine thyme, vinegar, sugar, and salt in a medium nonreactive bowl. Whisking continuously, add olive oil in a thin stream until well blended. Taste, adjust seasoning as desired, and serve.
I make one like that, only I use honey instead of sugar, red wine instead of white wine vinegar and I also incorporate lemon juice, lemon zest and dijon mustard. It's been a big hit with my girlfriend's family each holiday.