Eat for Good Recipes - Whatever's Clever Vinaigrette
Growing vegetables or beans uses far less water and land than raising animals, and reduces harmful greenhouse gas emissions. This simple but delicious vinaigrette contributed by Sylvan Esso goes well on any type of salad.
Recipe contributed to Oxfam by Sylvan Esso
1 Tbsp grated ginger (add more to taste)
1 minced shallot (depends on strength, but maybe 2 Tbsp)
2 Tbsp Dijon mustard
1/3 cup white wine vinegar (sub whatever kind of vinegar you want, start small and add to taste)
1/2 cup extra-virgin olive oil (again feel free to sub out for avocado or whatever delicious oil you’re into)
1 pinch of good salt
Black pepper to taste
Squeeze of lemon juice if you’re feeling it
Before we even start, you have to know that none of these measurements are exact. Shallots all have different strengths! Mustards vary wildly! Sometimes ginger root is super tasty and sometimes it’s weird and has kind of been sitting in the produce section for a long time! Everything here should be to taste, and everything here can be swapped out for something that suits the meal more appropriately or for whatever you may have handy.
This is just a simple vinaigrette, do what you feel.
Put the ginger, shallot, mustard, vinegar, and lemon juice (if you’re using it) in a small sealable jar and shake them for a little while. Add the oil slowly bit by bit and keep shaking as it emulsifies, adding the salt and pepper whenever you like. Keep adding oil until you like how it tastes. You can refrigerate it for quite a while, at least a few weeks.
YIELD: 8 Servings
Recipe created by Sylvan Esso for Oxfam and Eat for Equity’s annual BonnaRoots dinner at the Bonnaroo Music & Arts Festival. Visit sylvanesso.com and eatforequity.org for more information.