Emeril's Rosemary-Apple Vinaigrette
- Number of Servings: 4
Ingredients
1 4-oz granny smith apple, cored, peeled, and sliced1/4 cup apple cider vinegar, plus 2 tbsp2 tbsp minced shallots2 tbsp plus 1 tsp sugar1 1/2 tsp chopped fresh rosemary1/4 tsp freshly ground black pepper1 1/2 tsp dijon mustard1 tsp soy sauce1/2 tsp kosher salt1 1/2 tsp chopped green onions1/2 cup vegetable oil
Combine the apples, cider vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the apples are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
Serving Size: makes 4 1/2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JERZIE1213.
Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
Serving Size: makes 4 1/2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JERZIE1213.
Nutritional Info Amount Per Serving
- Calories: 306.2
- Total Fat: 28.3 g
- Cholesterol: 0.0 mg
- Sodium: 329.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.1 g
- Protein: 0.2 g
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