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Recipe Thursday-Soy Balsamic Vinaigrette

Posted on June 30th, 2011 | Posted in Recipes, Salad

Now that Summer is officially in season I am all about salads! Here is a Soy Balsamic Vinaigrette that you can keep on hand all summer long. It compliments many salads and grilled meats. I love the suggestion on SeriousEats to write the recipe/measurements directly onto a plastic squeeze container. Brilliant and so easy to do.

Soy Balsamic Vinaigrette

Yield 1 quart


2 cloves garlic, grated on a microplane grater (991057)
2 teaspoons dijon mustard (991257)
1 small shallot, grated on a microplane grater
2 cups canola oil (992013)
1 cup extra-virgin olive oil (992055)
6 tablespoons Balsamic vinegar (CWVE1050)
6 tablespoons Sherry vinegar (CWVE430)
4 tablespoons soy sauce (991679)
Kosher salt and freshly ground black pepper to taste (CQS030/CQP071) 


Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.

Recipe from SeriousEats.com

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