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
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?
Additional Ingredients
- Honey
- Dijon mustard
- White wine vinegar
- Salt
- 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!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
PrintChive Oil Salad Dressing
- Total Time: 10 minutes
- Yield: 1 cup, 12 servings 1x
Description
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!
Ingredients
- 3/4 cup extra-virgin olive oil
- 1/4 cup chopped chives
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons plus 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- 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.
Notes
Storage:
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
Nutrition
- 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
This is a great dressing! The flavor is so lively and fresh!
Thanks Wilhelmina. So happy to hear it!
This was a perfect timing recipe! I have a crop of chives in my home garden so it was a perfect solution and so delicious!
I have so many chive plants. I need to dig some out and give them away. One is enough! Ha ha!
I want to use this on everything! It’s so delicious!
I am so glad to hear it!
The flavors in this dressing blow me away. I keep it in the fridge at all times!
That’s amazing!
I had lots on chives in my little raised-bed garden and didn’t want them to go to waste. Great receipt with the perfect balance of flavors. I had to substitute red wine vinegar for the white, but it worked. Thanks!
So glad to hear you like it! Thank you so much for coming back over to leave a review Elizabeth. I appreciate it so much!
Love the color and the dressing. I will have a try. Seems so delicious.
Thank you Anne. Have a great day.
Wow, this looks so good! I am loving all of the spring/summer produce available at the farmer’s markets these days, and will definitely have to make this dressing for my next salad! Yum!
I love this! I had no idea it’s salad month! That will be a new celebration at our house because we are getting so many greens in our CSA. It’s one of my favorite times of the year. I’m slightly obsessed with salads and greens. We are getting a bunch of new Asian greens this year so that’s quite a new adventure.
It is salad month. Join me!
this dressing sounds like a dream!i I’m usually just chop them up and throw them on salads or stir fries, but I’m so intrigued by this chive oil! Can’t wait to try this!
Let me know how it comes out!
What a gorgeous salad dressing! It sounds divine as well! I only make homemade dressings…i’ll have to add this to my list!
Let me know if you try it!
O I love that straining method!! And I am such a fan of chives!!! Their flavor is unmistakable!
So glad you like it!
Love when the fresh chives come out in full force! This looks delicious, I can’t wait to try it on spring salads. Happy May!
Me too! I love my chive plants.
I’m all about making salad dressing at home and this one sounds wonderful! Loving the color too 🙂
Home-made dressings are the best aren’t they? Thanks for stopping over Karman.
Love the sound of this dressing! We’re always looking for new dressings to try, we need to try this one soon!
Thank you Jessica.
Oh, my, this dressing sounds divine! Thanks for the links to your other dressings as well. I’m looking forward to my CSA starting in a few weeks. Nothing in my garden yet… but soon! One question: Do you strain the chives out for aesthetic reasons or because the flavor would be too ‘chive-y’? 🙂
Thank you Janice. I am looking forward to gardening this year, I just have to get out there and start! I strained out the chive solids for both reasons, this packs a pretty potent chive flavor as is. And it keeps in the fridge better without the solids.
Makes perfect sense, thanks!