Rice Wine Vinaigrette

About

Simple vinaigrettes that are easy to prepare are perfect for allowing all the flavors to shine. This vinaigrette does just that with olive oil, rice wine vinegar, sea salt, and garlic. The ingredients are whisked together until an emulsion is formed and then can be used on your favorite set of salad ingredients. The olive oil adds a nice amount of healthy fats to any Keto or Low Carb diet. I like to use vinaigrettes to hit my fat target because it is also minimal in carbs. This leaves plenty of carbs from sources like salad greens and other vegetables.

How should I add the garlic to the vinaigrette?

You should grate the garlic on a Microplane into the vinaigrette. If you do not own a Microplane, use a large box grater on the finest grate. This will distribute the garlic throughout the vinaigrette instead of having small pieces of garlic throughout the dressing.

What other kinds of vinegar should I use?

Feel free to add in any other vinegar in a 1:1 ratio. The only exception is apple cider vinegar which tends to be more acidic.

How long can vinaigrette be stored?

Vinaigrette can last up to two weeks in an airtight container stored in the refrigerator. So feel free to double the recipe and keep delicious homemade dressing on hand at all times!

Ingredients

½ cup extra virgin olive oil
½ cup natural rice vinegar
1 teaspoon salt, sea salt
1 clove garlic
½ teaspoon dried herbes de provence

Instructions

Combine all the ingredients in a small bowl, grating the garlic in using a Microplane.
Whisk the ingredients together until the mixture lightens in color and emulsifies.
Store in an airtight container in the refrigerator until ready to use. The dressing can store up to two weeks in the refrigerator.