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 Recipe: Vinaigrette
This classic dressing is great on just about any kind of salad.
| Yield |
1 cup |
| Time |
5 minutes |
| Tools |
whisk + small bowl with lid
OR
glass bottle with cap
OR
cruet
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| Ingredients |
- ¼ c vinegar
- ½ c olive oil or
hemp oil
- 1 T lemon juice
- 1 t Dijon mustard
- 1 t light brown or turbinado sugar
- 1-2 t soy sauce
- 1 t minced rosemary
- 3 cloves garlic, sliced or minced
- ½ t ground pepper
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| Directions |
Combine all of the ingredients in the bowl, bottle, or cruet, and whisk or shake until well mixed. If you use sliced garlic, it will just sit at the bottom of the jar, gradually improving the taste of the dressing. Whisk or shake the dressing immediately before each serving.
Keep in a covered bowl or closed jar.
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| Notes |
I like to mix my vinegars. My favorite combination is ½ balsamic, ¼ rice wine, and ¼ red wine, apple cider, or raspberry vinegar. Experiment to see what you like best. You can also substitute nut and/or seed oils for some or all of the olive oil.
If using a bottle or cruet, be sure that it is large enough to allow a thorough shaking. If there's not much empty space, the oil and vinegar will remain separate. |
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Laura K. Lawless
All Rights Reserved.
About The Veggie Table
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