EZ Vinaigrette
EZ Vinaigrette Dressing Makes about ½ cup
Ingredients
1 clove garlic, minced ¼ tsp. sea salt 1 tsp. Dijon mustard 1/8 tsp. fresh ground black pepper 2 Tbsp. white wine vinegar 6 Tbsp. extra-virgin olive oil
Directions 1. Using the flat side of a large chef’s knife, mash garlic and sea salt into a paste. 2. In a small screw-top glass jar, combine garlic pasta, Dijon mustard, black pepper, white wine vinegar and olive oil. Cover jar and shake until oil and vinegar emulsify.
Tips Double or triple the recipe as needed. Vinaigrette will keep, refrigerated, for up to 1 week. Let mixture stand at room temperature and shake well before serving. You may substitute 1 small shallot for the garlic clove. If using a shallot, prepare in the same way as garlic, but add to jar with Dijon mustard, black pepper, and vinegar. Let mixture stand 10 minutes before adding olive oil. Be creative with this dressing! Using the basic formula, you can easily make many other great dressings. For example, use walnut or hazelnut oil instead of olive oil for salads with cheese and toasted nuts. Experiment with balsamic vinegar or sherry vinegar for different types of salads. Stir in your favorite fresh herbs of any kind for additional flavor.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
Ingredients
1 clove garlic, minced ¼ tsp. sea salt 1 tsp. Dijon mustard 1/8 tsp. fresh ground black pepper 2 Tbsp. white wine vinegar 6 Tbsp. extra-virgin olive oil
Directions 1. Using the flat side of a large chef’s knife, mash garlic and sea salt into a paste. 2. In a small screw-top glass jar, combine garlic pasta, Dijon mustard, black pepper, white wine vinegar and olive oil. Cover jar and shake until oil and vinegar emulsify.
Tips Double or triple the recipe as needed. Vinaigrette will keep, refrigerated, for up to 1 week. Let mixture stand at room temperature and shake well before serving. You may substitute 1 small shallot for the garlic clove. If using a shallot, prepare in the same way as garlic, but add to jar with Dijon mustard, black pepper, and vinegar. Let mixture stand 10 minutes before adding olive oil. Be creative with this dressing! Using the basic formula, you can easily make many other great dressings. For example, use walnut or hazelnut oil instead of olive oil for salads with cheese and toasted nuts. Experiment with balsamic vinegar or sherry vinegar for different types of salads. Stir in your favorite fresh herbs of any kind for additional flavor.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
