Infused Vinegars
Steep herbs, fruit or a little garlic in good vinegar for a week or two and you end up with something that changes an ordinary salad completely, one spoonful and the greens taste like you fussed. They cost almost nothing to make, keep for months, and turn a plain oil-and-vinegar into the best part of the plate. Pick one, each has its own recipe.
Citrus Tarragon
Seafood, asparagus, butter lettuce
Shallot & Chive
Green salads, vinaigrettes, roasted vegetables
Mediterranean Herb
Greek salads, marinades, grain bowls
Roasted Garlic & Rosemary
Steak, chicken, roasted vegetables
Fig & Rosemary
Cheese boards, Brussels sprouts, roasted vegetables
Herb Garden
Everyday vinaigrettes and marinades
Lemon Dill
Seafood, cucumber salads, potato salad
Orange Rosemary
Lentils, mushrooms, roasted vegetables
Smoked Garlic
White beans, grilled vegetables, chicken
Cranberry Orange
Holiday salads, Brussels sprouts
Ginger Lime
Slaws, cucumber salad, shrimp
Sesame Ginger
Grain bowls, cabbage salads
Strawberry Basil
Spinach, goat cheese, grilled chicken
Peach Thyme
Burrata, arugula, prosciutto
Blackberry Sage
Spinach salads, goat cheese, grilled chicken
Apple Sage
Kale salads, roasted squash