Tuesday, November 30, 2010

Mustard Shallot Vinaigrette

Simple and delicious, this dressing takes just minutes to create and livens up everything from salads to stir-fried vegetables.

  • 1 Tbsp finely minced shallot
  • 1 tsp dry mustard
  • ¼ tsp organic garlic flakes
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • Himalayan salt and freshly ground pepper to taste
Put the shallot, mustard, garlic, salt, pepper and vinegar in a small glass jar with screw top lid and shake vigorously. Pour in one tablespoon of oil. Screw lid back on jar and shake vigorously. Continue pouring in oil and shaking until half the oil has been integrated. Continue by pouring two or three tablespoons at a time.

This is best when made fresh, but it can be made up to one day in advance, and kept in the fridge in the tightly sealed jar. Let it sit at room temp for one hour if it has been in the fridge.

Adapted from Candida Recipes

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