Shallot Dressing

shallot dressing½ cup safflower or canola oil

½ cup seasoned rice wine vinegar

2-3 Tablespoons soy sauce or tamari

A liberal dose of freshly ground pepper

A very large handful of finely chopped shallots

Combine all ingredients in a bowl and whisk to combine. If not using seasoned rice wine vinegar, add both salt and sugar to taste. The dressing is best made to day before. Store in the refrigerator and then bring up to room temperature before dousing a good salad of fresh garden greens and homemade croutons.

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