Warmer weather is here! This simple vinaigrette will become a staple in your kitchen, as it enhances the flavors of delicious Spring produce.
Stored in a mason jar, this vinaigrette keeps well in the refrigerator for about a week. You’ll love having it on hand to top greens, fold into quinoa with steamed spring asparagus or drizzle over grilled veggies hot off your backyard BBQ.
The TRS Simple Vinaigrette
Juice of two lemons
1/4 cup Bragg’s Apple Cider Vinegar
1/4 cup good dijon mustard
1/2 cup plus 2 TBSP extra virgin olive oil
Using a blender or mini food processor, blend the above together in order, add 1-2 tsp turmeric and 1 tsp cayenne pepper. Taste for spice, and add sea salt and fresh ground pepper to taste.
Play around with this recipe - I whisk in nutritional yeast for a nutty, cheesy taste (but it’s totally vegan!).
Try adding fresh soft herbs (basil, parsley, cilantro, dill, tarragon …. whatever floats your boat); swap out the Dijon mustard for lemon juice AND Champagne vinegar for Bragg’s apple cider vinegar; OR add one muddled garlic clove, a squeeze of anchovy paste and a splash of Worcestershire Sauce for a riff on Caesar dressing. Have FUN with your food!