Italian vinaigrette

Name: Italian vinaigrette
Yield: Makes ⅓ cup
Cuisine: Ethiopian
Ingredients: ¾ teaspoon agave nectar; 2 tablespoons red wine vinegar; 3 tablespoons extra-virgin olive oil; ¼ teaspoon granulated onion; ¼ teaspoon granulated garlic; ¼ teaspoon dried basil; ½ teaspoon whole-grain mustard; Pinch Freshly ground black pepper; Pinch salt

Preparation info

Makes
⅓ cup

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

I swear the secret to the delicious salads served in Ethiopian restaurants is bottled Italian dressing. Here’s my homemade rendition. I’ve retained the components that go best with wot but have left out the heavier Italian herbs.

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
¾

Africa
Ethiopia
Condiment
Vegan
Gluten-free

Method

Combine all the ingredients in a clean glass jar. Seal tightly and shake to combine. Refrigerate for at least 1 hour to let the flavors blend and mingle.