TDC EZ Vinaigrette
EZ Vinaigrette Ingredients
1 clove garlic, minced ¼ tsp. sea salt 1 tsp. Dijon mustard
2 Tbsp. white wine vinegar 1/8 tsp. fresh ground black pepper 6 Tsp. 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 paste, Dijon mustard, black pepper, white wine vinegar and olive oil. Cover jar and shake until oil and vinegar emulsify.
Tips Double or triple this recipe and store in the refrigerator for up to 7 days. Let mixture stand at room temperature and shake well before serving. Substitute 1 small shallot instead of garlic clove. If using shallot, prepare in the same way as garlic, but add to jar with Dijon mustard, black pepper, and white wine vinegar. Let mixture stand 10 minutes before adding olive oil. Be creative with this dressing! Using this 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. (Nut oils quickly turn rancid at room temperature so be sure to keep them stored in the refrigerator after opening them). 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
1 clove garlic, minced ¼ tsp. sea salt 1 tsp. Dijon mustard
2 Tbsp. white wine vinegar 1/8 tsp. fresh ground black pepper 6 Tsp. 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 paste, Dijon mustard, black pepper, white wine vinegar and olive oil. Cover jar and shake until oil and vinegar emulsify.
Tips Double or triple this recipe and store in the refrigerator for up to 7 days. Let mixture stand at room temperature and shake well before serving. Substitute 1 small shallot instead of garlic clove. If using shallot, prepare in the same way as garlic, but add to jar with Dijon mustard, black pepper, and white wine vinegar. Let mixture stand 10 minutes before adding olive oil. Be creative with this dressing! Using this 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. (Nut oils quickly turn rancid at room temperature so be sure to keep them stored in the refrigerator after opening them). 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
