SHALLOT MUSTARD CHIA VINAIGRETTE

MAKES: ABOUT 1 CUP

TIME: LESS THAN 10 MINUTES

This is my lower-fat spin on the classic French dressing of olive oil, shallots, and mustard for a versatile vinaigrette dressing on any concoction of leafy greens, lentils, or gently blanched vegetables. The gelling properties of chia seeds and the smooth body of coconut water create a satisfying base with far less oil than the classic recipes. Because there is a little olive oil included for flavor, use top-notch cold-pressed for the most bang for your dressing buck.

½ cup pure coconut water

1 tablespoon chia seeds

2 tablespoons white wine vinegar or rice vinegar

2 tablespoons olive oil

2 tablespoons finely minced shallots (about 1 large shallot clove)

1 heaping tablespoon smooth Dijon mustard

1 tablespoon minced fresh tarragon or 1 teaspoon dried

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 Whisk all of the ingredients together until smooth. Pour into a glass jar, cover tightly, and chill for at least an hour to thicken slightly. Store chilled and use within 5 days for best flavor.

 

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I prefer the vinaigrette simply chilled. If you want a smooth, thick dressing, pulse in a blender until the seeds are puréed.

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