Cashew-Butter Vinaigrette – a simple rich vinaigrette that’s so good, you’ll end up licking the spoon! It can be put together in 5 minutes flat.
A vinaigrette or vinaigrette dressing is a sauce made typically of oil, vinegar, and seasonings. The simple rule for a vinaigrette is to mix 1 part vinegar/lime juice (acid) to 3 parts oil whisked together to create a stable emulsion. The cashew butter helps emulsify the oil just like mustard in a traditional vinaigrette. Classically, a vinaigrette is used in various ways other than just as a salad dressing. The French use it as a cold sauce and a marinade. I even use it as a dip with carrots or celery.
Make the Fennel, Escarole, Persimmon Salad with this vinaigrette.
A simple vinaigrette, with cashew-butter and fresh herbs.
For the Vinaigrette
- 1 Tablespoon Cashew Butter
- 2 Tablespoon Red Wine Vinegar
- 6 Tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Salt
- 3 turns of Black Pepper
- 1 Tablespoon fined cut (hacher) Parsley
- Melt the cashew butter slightly in the microwave oven for 20 seconds to soften it.
- Combine all the ingredients in a mason jar and shake vigorously till a nice smooth emulsion forms.
- Stir in the parsley.
- Stays fresh, refrigerated, for a week.
Note: You can also make the vinaigrette by combining all the ingredients except extra virgin olive oil, in a bowl and drizzling in the olive oil as you are constantly whisking to create an emulsion.