Herb vinaigrette
Hospital
St. Jude's Children's Hospital
Cook time
10 minutes
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
20 grams fresh thyme
20 grams fresh rosemary
3 ounces organic apple cider vinegar
3 ounces fresh ginger root
20 ounces rice wine vinegar
3 ounces strained honey
3 ounces thickener food gel, honey, packets
26 1/2 ounces water
2 1/2 ounces kosher salt
3 ounces ground black pepper
20 ounces apple cider
20 grams fresh rosemary
3 ounces organic apple cider vinegar
3 ounces fresh ginger root
20 ounces rice wine vinegar
3 ounces strained honey
3 ounces thickener food gel, honey, packets
26 1/2 ounces water
2 1/2 ounces kosher salt
3 ounces ground black pepper
20 ounces apple cider
preparation
Instructions
1. Chop the herbs very fine. Combine all ingredients except the ginger and whisk together. Adjust seasoning as needed.
2. In a blender, combine peeled ginger and enough dressing to cover the ginger. Puree until completely liquefied.
3. Add the ginger puree to the dressing base. Combine and chill overnight. Adjust seasoning before service.
2. In a blender, combine peeled ginger and enough dressing to cover the ginger. Puree until completely liquefied.
3. Add the ginger puree to the dressing base. Combine and chill overnight. Adjust seasoning before service.
Notes
This herb vinagrette pairs with the food day harvest salad.
