This tangy vinaigrette is loaded with fresh herbs and an extra boost of protein from the cannellini beans which are pureed into the dressing, giving it a slightly creamy consistency without the dairy.
Time: Less than 30 minutes
Makes about 1 cup of dressing
*Best if made one day in advance
Ingredients
1/2 cup canned cannellini beans, rinsed and drained
1 Tablespoon of fresh lemon juice
2 Tbsp champagne vinegar
2 Tbsp scallions, chopped
1 clove garlic, minced
1 Tbsp fresh dill
2 Tbsp flat leaf parsley
3/4 cup extra virgin olive oil
1/2 tsp sea salt
freshly cracked pepper
cold water, if needed, to thin the dressing
Directions
Combine all of the ingredients, except for the water, into a blender. Blend until smooth, about 1 minute. Test the consistency - if you prefer a thinner vinaigrette, add a Tbsp of cold water and blend a few more seconds. Store in the fridge for at least an hour before using to allow the flavors to meld. When ready to use, shake well then adjust the salt and pepper, to taste, if necessary. Use within one week.
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