Fresh Herb Recipe

Prepare herbs

Wash all fresh herbs thoroughly in cold water and spin or pat dry with paper towels. Remove large stems from parsley and cilantro; trim root ends from chives and roughly chop. Measure out dill and set aside.

Chop and combine

Roughly chop the parsley, cilantro, chives and dill so they measure as specified when packed lightly into measuring cups. Place chopped herbs in a medium bowl or in the jar of a small blender/immersion blender.

Emulsify dressing

Add the garlic clove (peeled and smashed), Dijon mustard, honey, lemon juice, red wine vinegar, kosher salt and black pepper to the herbs. While whisking, slowly drizzle in the extra-virgin olive oil to form an emulsion. If using a blender or immersion blender, pulse 6–8 times until herbs are finely broken down but still bright green and slightly textured. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Rest

Let the dressing sit at room temperature for 10–15 minutes to allow flavors to meld. If storing, keep in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whisk before serving.

Stir in the lemon zest and 1–2 tablespoons of extra chopped herbs to the dressing just before serving to brighten flavor and add a fresh texture. Use remaining chopped herbs to scatter over the finished dish.

Serve the Fresh Herb dressing over grilled fish, roasted vegetables, poached chicken, grain bowls, or as a dipping sauce for crusty bread. Drizzle 1–2 tablespoons per serving or serve on the side.