When I was making this vinaigrette, I could not stop thinking of the Simon & Garfunkel 1966 album Parsley, Sage, Rosemary and Thyme. They were a popular folk duo in the 1960s and with my parents who I think owned every record! While this tangy, wonderful sauce doesn’t feature all of the herbs mentioned in the album, it is very tasty. I was inspired to create this dish by the fresh thyme in my refrigerator and a fabulous meal we enjoyed at a local restaurant Sorghum & Salt. We enjoyed our experience at the chef’s counter and I cannot wait to go back.
I definitely could not conclude this post without at least one historical fun fact. While researching, I learned that the Greeks believed thyme conveyed strength and courage. Alas, you do not need to be brave to attempt this recipe, it comes together in a flash and the vinaigrette complements a variety of roasted and pickled vegetables and grains. It would also be a fabulous salad dressing. For this particular dish, I roasted some golden beets, rainbow carrots, & cauliflower. Adding a pickled component, such as pickled sweet onions and pickled fennel provided a wonderful acidity to balance the dish. I happened to have kamut, an ancient type of wheat grain that is similar to farro on hand to round out the dish for a complete meal! This is a great recipe to use as a starting point and create your own spectacular version.
Parsley Lemon Thyme Vinaigrette
- 1/3 cup fresh parsley
- 4 sprigs fresh thyme
- 1 tbsp mustard
- 1 lemon juiced
- 1 tsp honey (substitute sweetener of choice if vegan)
- salt and pepper to taste
- Add all ingredients to the blender and process until smooth. Store in refrigerator until ready to use.