A Vinaigrette that’s Good for the Planet and for your Health!
Ever wonder what to do with those radish greens languishing away in your crisper drawer? How about those parsley or cilantro stems that somehow never got used in your dinner? Or maybe the chives growing with abandon in your garden?
This vinaigrette makes the most of what you have. It celebrates the bits and bobs, the dregs, the things that get left behind. And of course we like it best with our Cascade shrubs — made with local ingredients that reflect the best of the Northwest. Use your favorite olive oil to take it to the next level (we’re partial to Dandelion Organic’s!).
Apple State Vinegar
Good for the planet and good for you, this vinaigrette transforms odds-and-ends into a delicious dressing that we love on salad or grain bowls.
3 Tbsp. Shrub (Raspberry & Citrus, Blueberry & Lemon, and Ginger & Apple are all great options!)
1 Tbsp. minced shallot
¼ cup olive oil
1 tsp Dijon mustard
Pinch of salt and pepper
Chives, parsley, radish greens — chopped finely
Put all the ingredients in and jar and shake, shake, shake until it’s blended. Add to salads, grain bowls, and more!