Green Garlic & Lovage Dressing

A punchy, herbal variation on our Blue vinaigrette—bold from the garlic, bright from the lovage, and mellowed by olive oil. Perfect on a salad with walnuts.

Ingredients

  • lovage check stalks to texture
    5 inches off the top of a bunch
  • green garlic use greens and whites
    2 stalks
  • Dijon mustard 20 g
    1 Tbsp
  • red wine vinegar 30 g
    2 Tbsp
  • olive oil 135 g
    ⅔ cup
  • neutral oil 65 g
    ⅓ cup
  • kosher salt 6 g
    1¼ tsp
  • freshly ground black pepper 0.5 g
    ¼ tsp
  • water optional, 5 g
    1 tsp

Instructions

  1. 1

    In a wide-mouth mason jar or tall container, combine chopped lovage, chopped green garlic, mustard, vinegar, salt, and pepper.

  2. 2

    Pour in the oils—first the olive oil, then the neutral oil—without stirring.

  3. 3

    Use an immersion blender: place it at the bottom of the jar, start blending, and slowly pull upward to emulsify.

  4. 4

    Add water to thin, or more lovage to intensify the flavor. Taste and adjust.

  5. 5

    No immersion blender? Use a food processor or blender, drizzling in the oil slowly to get that creamy, emulsified texture.

Notes & Variations

  • • Lovage is strong—start small and build up.
  • • Green garlic adds a springy allium sharpness. You could substitute garlic scapes or even scallions in a pinch.
  • • Vinegar is scaled back to let the herbal brightness lead.
  • • Add nuts to the finished salad (we love walnuts, but almonds or pecans would be great too).