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Carrot Greens Vinaigrette
Carrot greens vinaigrette is also great over grilled vegetables or drizzled on top of creamy green or broth-based bean soup.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 cup 1x
Ingredients
Scale
- 1 small shallot, minced
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso
- 3 tablespoons white wine vinegar
- 1 tablespoons fresh lemon juice
- 2 cups (packed) carrot green leaves (tough stems removed)
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Pulse carrot greens, shallot, garlic, mustard, miso, vinegar and lemon juice in a food processor until well blended.
- Transfer to a tightly sealing jar with the olive oil.
- Shake vigorously until emulsified.
- Season to taste with salt and pepper.
Notes
Vinaigrette will keep in the refrigerator for up to 2 weeks.
Inspiration:
https://www.epicurious.com/recipes/food/views/Parsley-Vinaigrette-395061
https://www.seriouseats.com/recipes/2014/10/simple-vinaigrette-recipe.html
https://www.seriouseats.com/recipes/2017/07/grilled-zucchini-summer-squash-chimichurri-recipe.html