Dr. Pedre’s Vinaigrette
WF DF GF SF VEG VG
Makes 1 cup
1 to 2 small scallions, cut into ⅛-inch slices
⅔ cup cold-pressed extra-virgin olive oil
⅓ cup apple cider vinegar
2 teaspoons fresh lemon juice (about ½ lemon)
½ teaspoon Himalayan sea salt, to taste
¼ teaspoon freshly ground black pepper, to taste
Dried basil or herbes-de-Provence, to taste (optional)
Place the scallions in a large measuring cup or mason jar.
Using a wooden spoon or a pestle, crush the scallions to release their juices and flavors.
Add the remaining ingredients and mix vigorously with a spoon or whisk, or place the lid on the mason jar, if using, and shake vigorously to distribute the ingredients evenly.
Serve on salads or use as a dressing on meat dishes.