Recipes

Name: Rosemary Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: YIELD (e.g., ¾ cup)
Cuisine: American
Ingredients: e.g., ¼ cup extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp chopped fresh rosemary; Salt and pepper to taste

Rosemary Vinaigrette

Anthology of Crumbs
Sep 22
1 min read

Notes

Pour the extra virgin olive oil, apple cider vinegar, coconut nectar, mustard powder, Himalayan salt, and pepper in to a container with a lid and shake vigorously.

Add a sprig of rosemary to the jar.

Place lid on the jar and let the vinaigrette sit at to allow flavours to meld at room temperature, about 30 minutes.

Instructions

½ cup (250 ml) extra virgin olive oil

¼ cup (60 ml) apple cider vinegar

2 Tbsp (30 ml) coconut nectar all purpose seasoning

1 clove garlic

1 Tbsp mustard powder

¼ tsp Himalayan sea salt

¼ tsp freshly ground black pepper

1 sprig rosemary

Rosemary Vinaigrette

Anthology of Crumbs

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average rating is 5 out of 5

This rosemary vinaigrette with coconut nectar and apple cider is a tangy and slightly sweet dressing that's perfect for salads and other dishes.

Servings :

Calories:

Prep Time

5 min

Cooking Time

Rest Time

Total Time

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about me

I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

Basically: cook, taste, adjust, and repeat.

— A

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