A good vinaigrette, an essential dressing in everyone’s fridge and my personal favorite dressing! I could almost drink it. All you need is a few ingredients and a blender. It lasts well for a week in the fridge and it’s perfect with greens such as lettuce or steamed greens beans or broccoli. The secret is to always have 1-3 ratio of vinegar to olive oil.
Vinaigrette
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BY YASMINE IDRISS
A good vinaigrette, an essential dressing in everyone’s fridge and my personal favorite dressing! I could almost drink it. All you need is a few ingredients and a blender. It lasts well for a week in the fridge and it’s perfect with greens such as lettuce or steamed greens beans or broccoli. The secret is to always have 1-3 ratio of vinegar to olive oil.
INGREDIENTS
- 1 small onion, ideally a shallot, halved
- 3-6 garlic cloves, we love garlic and the cloves were small
- 2 tsp mild honey, I used lemon honey because I had it
- 1/3 cup apple cider vinegar
- 1 cup extra virgin olive oil
- 4 tbsp Dijon mustard
- 1 tsp dried oregano, or thyme
- 1/2 tsp piment d’espelette, optional- it’s like a very mild chili
- 1/2 tsp black pepper powder
- 1 small can anchovies , without the oil
- 2 tsp salt
METHOD
- 1)
Blend everything in a food blender.
- 2)
Transfer to a small glass bottle or jar.
Notes
Keeps for a week in the fridge.