Ginger Vinaigrette
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:One cup
- ¼cup grated ginger
- 1cup flat-leaf parsley leaves
- ½cup olive oil
- ½cup rice-wine or cider vinegar
- 2tablespoons fresh lemon juice
- 1teaspoon Dijon mustard
- 1teaspoon minced coriander leaves
- ¼teaspoon minced shallot
- ¼teaspoon salt
- ¼teaspoon freshly ground pepper
Preparation
- Step 1
Combine all ingredients in a blender. Puree until smooth. Store in a covered container in the refrigerator for up to 3 days.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement