Chive Oil Salad Dressing
This simple chive oil salad dressing is a paleo, gluten-free, and bright green vinaigrette that will liven up all the seasonal greens in your kitchen right now! Try it over micro greens and mizuna with toasted nuts and goat milk feta – or drizzle a little over grilled asparagus! Radishes, tender greens, and baby lettuces will pop with a bit of this simple vinaigrette. Yum!
Table of contents
Why We Love This Recipe for Chive Oil Salad Dressing
Hey party people, it’s MAY! Can you tell I am happy that we are officially into the season where all the green things come out of the ground? If you’ve been following me for a while now, you know that I celebrate May by posting salad recipes all month long. It is National Salad Month, and I am its number one fan!
As obsessed as I am with lemon vinaigrette and apple cider vinegar salad dressing drizzled over my salads, my beloved chive plants are screaming out to me right now! They’re shining as the bright spot in the vegetable garden this week, I thought that a chive oil dressing would be a yummy way to start off salad month.
We’ve had this salad dressing a bunch of times over the last three or four weeks and it really adds a lovely brightness to our salads. I especially love it with my Spring Salad, this Easy Garden Salad Recipe and Shaved Asparagus Salad with Goat Cheese and Hazelnuts. I can’t wait to try it over grilled asparagus next. Yum!
(P.S. – If you have any leftover chives or spring herbs, season your Steamed Potatoes with them!)
Key Ingredients for This Recipe
Chives are a nice neutral herb that won’t overpower the flavors of your salad – it will simply enhance it! It’s an allium so it has a subtle onion flavor and will combine perfectly with the sweetness of the honey and white wine vinegar.
Extra-Virgin Olive Oil
I used extra-virgin olive oil for this dressing because it’s the least processed olive oil and best for raw consumption. Therefore, it retains more of its nutrients. Plus it has a smooth nutty flavor, so what’s not to love?
- Dijon mustard
- White wine vinegar
- Freshly ground pepper
Step by Step Instructions to Make Chive Dressing
Step 1: Puree and Strain
Puree the oil and chives in a blender until the mixture is smooth. It’ll take about 30 seconds. Strain it through a fine mesh sieve into a medium bowl until all of the residual solids are extracted. Discard the solids.
Step 2: Whisk
Whisk honey and Dijon into the oil and chive mixture, then whisk in the vinegar. Add the salt and pepper and whisk until it’s completely combined.
Step 3: Store and Enjoy
Use the dressing immediately, or store it refrigerated in a jar for up to 1 week.
FAQs and Expert Tips
Ah, that’s the beautiful thing about this recipe – you can use it in so many ways. Like I said before, you can drizzle it over grilled vegetables like asparagus or broccoli. You can use it as a dip, drizzle it over a baked potato, use it as a topping for chicken or fish, or stir it into a creamy dip for enhanced flavor. Let me know what you try!
Additional Dressing Recipes to Try
- Caper Salad Nicoise Vinaigrette is perfect for topping Salmon Salad Nicoise.
- Light Creamy Italian Salad Dressing and our Greek Yogurt Ranch Dressing are two favorite creamy dressings.
- Spring Salad with Radishes, Bacon and Yogurt Dill Dressing is popping with fresh veggies and hard-boiled eggs for a hearty entree salad.
- Blue Cheese Dressing is the perfect chunkiness to dip your wings in!
- Peanut Dressing is full of Thai peanut ginger flair and is delicious with chopped peanuts on top for crunch.
- Go back to basics with this Tahini Dressing. It’s so versatile and can be enjoyed on salads, over veggies, or a buddha bowl!
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Happy Cooking! ~KatiePrint
This simple chive oil salad dressing is a bright green, paleo and gluten-free vinaigrette that livens up spring greens and vegetables. Try it over micro greens and mizuna with toasted nuts and goats milk feta. Or drizzle a little over grilled asparagus! Yum!
- ¾ cup extra-virgin olive oil
- ¼ cup chopped chives
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons plus 1 teaspoon white wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids.
- Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper.
- Use immediately or store in a jar up to 1 week.
Store the dressing in an air-tight jar for up to 1 week. Be sure to bring it up to room temperature before use if it’s solidified.
- Prep Time: 10 minutes
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
- Serving Size: 4 teaspoons
- Calories: 156
- Sugar: 3 g
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 3 g
Keywords: Chive Salad Dressing, Green Salad Dressing, chive vinaigrette, chive oil