No-fuss vinaigrette

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Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse

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Ingredients

  • 1 clove Garlic
  • 30g Shallots
  • 50g sliced Mushrooms
  • 30g diced cherry tomatoes
  • 50ml white wine vinegar
  • 75ml vegetable stock
  • 2 tsp Olive oil
  • 1 tsp chopped Dill
  • 1/2 tsp chopped tarragon
  • 1/4 tsp Salt
  • 1/4 tsp ground black pepper
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Method

Place the oil, garlic, shallots, mushrooms and tomato in a hot non-stick pan and cook until soft. Then place the cooked mixture and the remaining ingredients (except the dill and tarragon) into the Big Chopper (BC) of the Braun handblender and blend to an even consistency. Refrigerate over night in an air tight container to allow the flavours to infuse. Just before serving chop the dill and tarragon in the small chopper and stir into the dressing.

Top detox tip
Garlic helps maintain healthy intestines while fresh herbs control stress levels and mood swings

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