The Raw Truth

Herbed Vinaigrette

Centuries ago Europeans began scenting their oils and vinegars with herbs by leaving herb sprigs to sit in glass jars of oils and vinegars for

months, or even years, to slowly extract the essence of the plant. This vinaigrette is a tribute to that tradition. If you like, keep the herbs whole

and place all of the ingredients in a covered glass jar, leave it to sit in a cool place for a month or so, and then blend.

MAKES ¾ CUP

¼ cup olive oil

¼ cup red wine vinegar or apple cider vinegar

2 tablespoons Bragg Liquid Aminos

1 clove garlic, crushed

3 sprigs flat-leaf parsley, chopped

4 sprigs dill, chopped

3 sprigs cilantro, chopped

Combine all of the ingredients in a blender or food processor and purée until smooth. The dressing can be covered and refrigerated for up to 4
days.