Lemon Herb Dressing

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.


  • 2 ounces lemon juice
  • 1 teaspoon shallot, chopped
  • ½ teaspoon garlic, chopped
  • 1 teaspoon chives, chopped
  • 1 teaspoon chervil, chopped (parsley may be substituted)
  • 4 ounces extra virgin olive oil


Combine everything in a bowl except the oil. Slowly whisk in oil until it is incorporated. Adjust the seasoning with salt and pepper. It will be necessary to remix this vinaigrette prior to spooning over the salad. Yields one cup.

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