Bright and bold, this Lovage Garlic Vinaigrette recipe is perfect for drizzling on spring salads. And making it couldn’t be simpler.
Oh, spring. It’s always such a treat when it arrives, ushering in the growing season.
In early spring, the French herb lovage becomes available. It appears in gardens, leafy and lush, and at some farm stands too. The flavor is similar to celery while the texture lacks the stringiness of actual celery.
Here in Maine, I first found it at the farmers market. But last summer, a friend shared that in her garden it was growing with abandon. Perhaps we’ll plant it in a future year so that we, too, can harvest it for use in recipes like Roasted Cauliflower Salad with Bacon and Lovage.
And then I will also have it to make this delightful vinaigrette, which is perfect for drizzling on spring salads. Are you familiar with lovage?
The lovage, bright and fresh in its flavor, is complimented by garlic, white wine vinegar and olive oil. A touch of dijon mustard, a bit of water and a sprinkle of salt and pepper round out the flavor.
I love to mix this Lovage Garlic Vinaigrette right in a jar so I can stow leftovers in the fridge easily. Plus, when you do that, you merely layer the ingredients and give it a firm shake to finish it off.
Lovage Garlic Vinaigrette is perfect for drizzling onto salads or boiled potatoes. As much as I love it on salad, I am always a fan of a vinaigrette on potatoes. It’s such a nice contrast — warm and cool; creamy and acidic.
Do you have an uncommon herb you love? If you haven’t yet tried lovage, I do recommend giving it a try. It’s lovely — and you might just be surprised how much you enjoy it.
Lovage Garlic Vinaigrette
Bright and bold, this Lovage Garlic Vinaigrette recipe is perfect for drizzling on spring salads. And making it couldn't be simpler.
- 1 heaping tablespoon fresh minced lovage
- 1 clove garlic, minced
- ¼ tsp dijon mustard
- 4 tbsp olive oil
- 4 tbsp white wine vinegar
- 2 tbsp water
- salt and pepper, to taste
- Pile the lovage, garlic and mustard in a pint jar.
- Pour the olive oil, white wine vinegar and water in. Season gently with salt and pepper.
- Place a top on the jar and twist to seal. Shake vigorously.
- Enjoy. This should be shaken well before using each time.