Umami Salad Dressing

If I had to pick one condiment that I can’t live without, it would be this one! This is a versatile salad dressing that can zhuzh up any dinner or lunch during any time of the year.

*can be made ahead and refrigerated up to 2 days

Ingredients (serves 4 as a side)

1 shallot, finely chopped

1 tbsp citrus zest

1 tsp red pepper flakes (use your favorite pepper here)

1/2 tbsp ground toasted coriander seeds

1 tsp ground toasted fennel seeds

1 tsp Dijon mustard paste

3 tbsp citrus juice

2 tbsp white wine vinegar or Rice Vinegar

1 tsp light soy sauce (you can use tamari, coconut aminos, or fish sauce instead)

1 tbsp water

2 tbsp good quality extra virgin olive oil

Directions

1. Combine everything in a blender. Whiz 4-5 times or until everything looks homogeneous and well emulsified.

2. Now divide your salad ingredients (greens, fruits, veggies, grains, protein , etc.) into bowls. Pour the dressing and toss well!