Zesty Garlic Confit Vinaigrette
A Zesty-Lemony Vinaigrette with mellow Garlic Confit ~ softened Garlic and Oil
Servings: 4 servings
Ingredients
- 3 cloves softened garlic from Garlic Confit (see recipe)
- 1/2 teaspoon lemon rind meyer or regular, grated fine
- 1/2 teaspoon grainy mustard
- 2 tablespoons meyer lemon juice (can use fresh lemon juice)
- 1 pinch natural cane sugar
- 4 tablespoons garlic oil from Garlic Confit
- 1/4 teaspoon sea salt
Instructions
- In a small bowl add the first 5 ingredients. Blend with a small whisk until creamy and the garlic cloves are well mashed. Measure the garlic oil and sea salt, slowly drizzle in to emulsify.
- Store in a clean, glass container in the refrigerator. Will stay fresh for up to 2 weeks.
- Optional Add-Ins: Fresh Chopped Herbs and Minced Scallions.
- See Recipe: Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
- ~ A great vinaigrette with multiple uses. Drizzle on cooked poultry, fish, vegan proteins or grain salads.
Notes
Double or triple the recipe too!
See Recipe: Karen’s Garlic Confit ~ A Silky, Spreadable Condiment
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 130kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg