I‘m not known to be big on salads, but I will eat them if the dressing is on point. I love cooking with the mild garlicy oniony shallot (use them a lot in my pasta dishes, seitan, and tofu scrambles), so this was a huge hit in the household. If you’ve never tried shallots, I highly recommend you experiment with them at your earliest opportunity.
The flavor of fresh herbs vs. dried cannot be ignored either. Thyme, basil, oregano, parsley, and green onions are very easy to grow in your garden or even in a window box. I keep mine in the kitchen window and clip off stalks of thyme as needed.
Give this recipe a try and let me know what you think!
- ½ fresh lemon, juiced
- 1 Tablespoon whole grain mustard
- 1 Tablespoon apple cider vinegar
- ½ large shallot, chopped
- ¼ cup water
- ¼ teaspoon caraway seeds
- ⅛ teaspoon fennel seed
- ½ teaspoon sea salt
- ⅛ teaspoon fresh ground black pepper
- 1 teaspoon organic agave nectar
- ½ cup avocado oil or extra virgin olive oil
- 2 Tablespoons fresh thyme leaves
- Put everything except the olive oil and thyme leaves into a blender, and blend at high speed.
- While blender is still running, slowly pour in the olive or avocado oil and mix until emulsified.
- Turn off blender and add thyme leaves. Pulse so the thyme leaves are chopped and dressing has noticeable green flecks throughout.
- Serve over green salad or whatever food items you prefer.
Category: Condiments and Seasonings