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Blend Fresh Herbs into Late Summer Dishes

Yasmin Fahr is a writer/editor at thedailymeal.

Summer might be unofficially ending, but there is still a profusion of aromatic herbs growing in Westchester County gardens, on decks and in baskets. Herbs are some of the greatest (and easiest) complements to dishes: the sweet scent of basil as a garnish for salads or pastas; fresh tarragon mixed into a chicken salad; rosemary scattered on a lemon-covered fillet of fish; or fresh mint sprinkled on top of a dessert of fruit and honey. The possibilities are endless, especially in the summertime. The beauty of herbs is that they add life, character, and a refreshing taste of summer to dishes — plus, they are super healthy and good for you. Mixed into vinaigrettes, used in pesto or muddled into cocktails, herbs are incredibly versatile and fragrant.

Try substituting different herbs for the usual stand-bys in recipes: like using mint or basil instead of cilantro in guacamole or using a combination of dill and mint in a tabouleh salad.

Whether you're growing your own pots of these gorgeous green plants or picking up a bundle at the farmers' market, try incorporating them in one of the dishes below at your next dinner.

These flavors are a perfect blend for three-bean or similar salads. Let your imagination be your guide. And the flavors only get better after a day in the fridge.

Click here to see more salad dressings.

Ingredients

1 clove garlic, smashed and minced 2 teaspoons Dijon mustard¼ cup white wine vinegar 1 teaspoon sugar 1 pinch kosher salt, to taste 1?8 teaspoon freshly ground black pepper ¼ cup fresh basil, finely chopped ¼ cup extra-virgin olive oil ¼ cup canola oil

Directions

Add all the ingredients except the oil to a mixing bowl and use a small wire whip to stir the mixture. This will bruise the basil leaves, which will release their flavor. Drizzle in the oil and stir just to blend. The vinaigrette is ready to pour over a three-bean salad. Add some thinly sliced onions to the mixture for an extra layer of flavor. Stores well in the fridge in a glass jar with a lid.

Details

Makes about 1 cup

Click here for more salad ideas.

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