How else can I use chive oil?

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!

Chive Oil Salad Dressing

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

Units Scale

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

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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