In our after school program today we made herb vinaigrette with the infused vinegar we made last month. I brought in salad greens, and the kids loved it. It was great to hear "give me 5ths!" For the Vinegar we put Rosemary, Thyme, and Bay leaves in a half gallon jar and filled it up with Unfiltered Apple Cider Vinegar. You can use fresh or dried herbs and any kind of light vinegar you like. We all took turns shaking it up and then I took it home and shook it every few days. I left it in the jar for about 4-5 weeks. It is easy to make, and you can make a small amount by reusing an old salad dressing bottle. Make sure you use a plastic lid or a bottle with a rubber gasket (some beer bottles have those). We made ours in a mason jar, so we put a piece of waxed paper between the lid and jar. The kids labeled their own vinegar bottles, and I gave them each a recipe that we made in class. Here is the recipe...enjoy!
Herb Salad Dressing:
1/4 Cup Herb Infused Vinegar (strained)
1 Teaspoon of Dijon Mustard
Salt and Pepper to taste
3/4 - 1 Cup of Olive Oil (strained if infused)
Whisk everything together in the same bowl. Transfer to a container with a non metallic lid and store in the fridge for about 2-3 weeks
You can also infuse the olive oil, but it is best to use dried herbs in these preparations, and use the fresh ones with the vinegar. Fresh herbs contain water, so if you are using them, dry or at least wilt them first, then heat the oil a little bit (105*) to evaporate any water in them.
Wild Herb Salad with Oil & Vinegar for Lunch!
