Quick and easy vegan dirty vinaigrette made with balsamic, dijon mustard, fresh Rosemary and capers. Made in 5 minutes. Use it on salads or pasta recipes
This vinaigrette looks like muddy water, right?
It looks like the brown slush left behind after a quick rain on a hot summer afternoon. You know the puddle I am talking about, right?
It sits by the pavement (kind of like this one!) and you don’t see it until the last second. Suddenly, it gets on your shoes and a little splashes on your clothes!
I know, I know! I shouldn’t equate edible items to muddy water!
But, the first time I made this vinaigrette, all I could see was dirty, muddy water. Ever since then, I have referred to it as dirty vinaigrette
You know what they say, right? Don’t judge a vinaigrette by its color!
This is, by far, the most delicious vinaigrette I have ever made and it is the only one that I make weekly. Being a lazy cook on some days, I just roast a few mushrooms and onions, add cooked pasta and top it with this dressing.
It is a very quick dinner with very little effort on my part. The dressing takes only 5 minutes to make. Ideally, I like to let it marinade overnight, but, you can eat it right away too.
My favorite part of this vinaigrette are the capers. They added an additional level of tang to this vinaigrette. Remember how delicious they tasted in my mushroom bruschetta recipe and in the avocado on toast recipe? It adds a layer of yumminess to any recipe.
The shelf life of this vinaigrette is about one week when refrigerated. It has a sweet and tangy taste, so, use it as soon as you can and you will get to taste it at its peak.
Then, come back and tell me how much you loved it!
You want a sneak peek at the recipe that I used this vinaigrette in? Here it is!
This is a Gnocchi recipe with asparagus and sweet peppers! Have I wet your appetite with this preview?
In the meantime, make this recipe and keep it ready for the Gnocchi coming up.
Use this dirty vegan vinaigrette in salads, pastas or even in potato recipes.
In what recipe would you use this dirty vinaigrette?
- Break the leaves of fresh rosemary into a bowl
Add all the ingredients into the bowl
- Whisk everything together until it is well blended.
Refrigerate for at least 30 minutes before using
** This Pure Dark Maple Syrup Grade A is an important ingredient. Its lighter and easier to whisk. Don't use regular maple syrup because it is too thick.
Refrigerate it and it will have a shelf life of about 1 week.