I like a versatile vinaigrette – a good one that can be used as a dressing for salad, as well as a marinade for meats, chicken and fish. So I was pleased when a colleague steered me toward food writer Jessica Strand’s recipe for fresh herbal vinaigrette.

“You can marinate anything in that,” Strand told us recently by phone from her new apartment in New York City.

In addition to Dijon mustard and extra virgin olive oil, Strand’s vinaigrette features freshly minced thyme, oregano, basil and mint.

“It imparts a nice herbally flavor and it tenderizes at the same time,” Strand told us.

The recipe comes from Strand’s excellent book Salad Dressings (Chronicle Books, 2008). You can read about her recipe for roasted shallot-sherry vinaigrette on our chefs blog.

Strand said the fresh herbal vinaigrette goes with tender greens, avocado, cucumber, tomatoes and steamed new potatoes.

And what about meats, chicken and fish? We asked Strand for marinating guidelines.

“One to two hours is great for meat or chicken. And 10 to 15 minutes is great for fish; then grill or bake,” she said.

Sounds like a plan to me.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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