Balsamic Vinaigrette (8 Servings)
INGREDIENTS 1 small shallot (or one lobe of a large shallot), peeled, cored, and quartered ⅓ cup extra-virgin olive oil ¼ cup balsamic vinegar 1 teaspoons Dijon mustard 2 teaspoons honey Salt to taste ¼ teaspoon freshly ground pepper
INSTRUCTIONS 1. Purée shallot, oil, vinegar, mustard, honey, salt and pepper in a blender until smooth, about 30 seconds. 2. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving, if it becomes solid.
Carrot Ginger Dressing (8 Servings)
INGREDIENTS 1 ½ cups carrots, chopped (1 large or 2 small carrots) ⅔ to 1 cup water ½ cup extra-virgin olive oil, plus more for drizzling ¼ cup rice vinegar 1 tablespoon chopped fresh ginger or ginger paste
INSTRUCTIONS 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 2. Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 – 25 minutes, or until the carrots are soft. 3. Transfer the cooked carrots to a blender and add ⅔ cup water, olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again. 4. Chill the dressing in the refrigerator until ready to use.
106 Eat Well For Life
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