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A quick emulsified dressing with glorious color and flavor. Team with my Simple Tomato & Feta Salad with Dill and Radish Vinaigrette

Zesty Dill and Radish Vinaigrette

A quick emulsified dressing with glorious color and flavor. Team with my Simple Tomato & Feta Salad with Dill and Radish Vinaigrette (see recipe)

A simple, emulsified vinaigrette with plenty of flavor
Serve with: Simple Tomato & Feta Salad with Dill and Radish Vinaigrette (see recipe)

A quick emulsified dressing with glorious color and flavor. Team with my Simple Tomato & Feta Salad with Dill and Radish Vinaigrette

Ingredients

2 tablespoons white balsamic vinegar

1 teaspoon balsamic vinegar

¼ teaspoon pink peppercorns, ground

1 teaspoon raw honey

⅛ teaspoon sea salt

1 tablespoon fresh shallots, peeled and minced

1 tablespoon fresh radishes, a mix of “Watermelon” and “Asian Purple”

4 tablespoons extra virgin olive oil 

1 tablespoon fresh dill, washed, dried and minced

Instructions

1

Place the first 7 ingredients (white balsamic vinegar through radishes) in a small bowl.
Let stand 15 minutes to macerate.
Measure the extra virgin olive in a pyrex cup and drizzle slowly into the small bowl using a whisk to emulsify.

2

Store the vinaigrette in a clean glass container in the refrigerator. Will keep for up to 2 weeks.

3

The recipe can be easily doubled.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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