Rosemary Thyme Salad Dressing

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I have always wanted an indoor herb garden.  Every year I go a little nuts planning what herbs I will plant and then decide it would be too expensive and decide not to do it.  Last year I decided to scale my plans down to a managable level and give it a try.  I planted oregano, thyme, basil,  and cilantro.  The plants did pretty well until one of my animals disappeared for a total of 7 days.  On the 3rd day after Callie disappeared, I woke up to the utter destruction of my herb pots.  I couldn’t blame Callie for eating my herbs.  She was literally starving.

The experiment did well enough before Callie got to the pots that I decided to try it again.   This year, I found a pot that has thyme, rosemary and basil in it.  You can see from the picture that they plants are already established and ready to use.  I have been looking for ways to use up my bounty.  It’s horribly hot here in North Dakota so I have been eating a lot of salads so I though salad dressings might be a good place to start.  This is one of the first recipes I tried with my fresh herbs.

Rosemary Thyme Salad Dressing

3/4  cup olive oil

1 1/2 tsp dijon mustard

1 1/2 tsp red wine vinegar

1/2 tsp fresh thyme, chopped or to taste

1/2 tsp fresh  rosemary, chopped or to taste

salt and pepper, to taste

In a small bowl, combine everythings.  Whisk well to combine.  Store in a airtight container in the fridge. Use in 4-5 days.  Shake well before serving.

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