meet your new favorite dressing (quarantine or not!). it’s a pantry/kitchen counter-friendly dressing that uses a lot of what is just sitting around in your pantry waiting to mixed together to form a super flavorful dressing that pairs with countless meals. there are a bunch of flavor makers here - first, we start with minced shallot and garlic that take a short bath in the red wine vinegar and balsamic. from there, we whisk in some good dijon and coconut aminos (you could also use tamari, or even some olive or caper brine in a pinch); then the olive oil. lastly, we stir in the chopped kalamata olives and capers which takes what would be considered a great dressing on its own, to the next brine-y delicious level.
while this could be used as a salad dressing (although i would recommend using it for a heartier green, like kale), don’t stop there! dress lentils, or even a chickpea salad. slather it over your bread to take your sandwich up a notch. or add it to pasta for an epic hot or cold pasta salad. currently, we’ve been toasting sourdough, spreading a good amount of dressing over the toast, then broiling burrata and/or vegan mozzarella over top for a perfect little tartine snack situation. sky’s the limit, friends!
i hope this little recipe finds you well ❤️
olive, shallot, garlic & balsamic vinaigrette | gf & v
recipe adapted from ina garten
| makes roughly 3/4 cup dressing |
method
in medium-sized bowl, whisk together the shallots, garlic, vinegars, dijon, and coconut aminos (or tamari). drizzle in the olive oil whisking briskly until emulsified. stir in the olives and capers, and season with salt & pepper.
pour the dressing into a lidded jar and store in the refrigerator for up to 2 weeks. take dressing out 30 minutes prior to using.
ingredients
3 tablespoons minced shallot (roughly 1 large shallot)
1 large garlic clove, grated over a microplane (or minced)
1 1/2 tablespoons red wine vinegar
1 tablespoon good balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons coconut aminos (or 1 teaspoon gluten-free tamari)
1/2 cup extra virgin olive oil
1/4 cup chopped kalamata olives
1 tablespoon drained capers
fine salt & fresh ground pepper