Name: Rosemary Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 2 Servings
Cuisine: American

January 30, 2026

Rosemary Vinaigrette It's seasonal, festive, flavorful, and super easy to make. I've tossed it with roasted sweet potatoes and mixed it with cannellini beans for a quick bean salad. I've also used it more traditionally. Rosemary Vinaigrette is a great way to make fall & winter veggies taste amazing.

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Rosemary Vinaigrette

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Ingredients

WarningSulphites allergen identified

Instructions

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Instructions

Start by removing the fresh rosemary leaves from their stem. Place all of the vinaigrette ingredients, garlic, rosemary, sea salt, lemon juice, olive oil, black pepper, and honey, into a jar and use an immersion blender to combine and emulsify fully. The dressing in this recipe makes the perfect amount for one large salad or two side salads.

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Tips & Tricks (5)

Rosemary Infusion Technique 🌿
Gently bruise fresh rosemary leaves between your fingers before chopping to release their essential oils and maximize flavor intensity in the vinaigrette.
Emulsification Mastery 🥄
Whisk the vinaigrette ingredients very slowly while gradually adding olive oil to create a perfectly smooth, stable emulsion that won't separate.
Garlic Preparation Pro 🧄
Mince garlic extremely fine or use a microplane grater to ensure it distributes evenly and doesn't create harsh, raw garlic pockets in the dressing.
Acid Balance Trick 🍋
Use fresh lemon juice and taste as you go, balancing the acidity with honey to create a perfectly rounded vinaigrette flavor profile.
Storage Optimization 🫙
Store the vinaigrette in a sealed glass jar and let it sit at room temperature for 30 minutes before serving to allow flavors to fully develop and meld together.

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About the Cook

Balancing Bowls

I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.