ASIAN VINAIGRETTE

GLUTEN-FREE ASIAN VINAIGRETTE


Keep a batch of this Asian Vinaigrette handy in the fridge and you’ll be ready to produce a salad full of umami flavours whenever you feel a hankering.

Rosie

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GLUTEN-FREE ASIAN VINAIGRETTE (with thanks to Kylie Kwong)

Makes about 300ml

200 ml extra virgin olive oil
65 ml black vinegar
40 ml tamari or gluten-free soy sauce
1 clove garlic, crushed

Combine all ingredients in a jar and shake to combine. The dressing will keep in the fridge up to a week.

Serve with salad greens, baby spinach leaves, mint leaves and sliced spring onions.