Carrot Ginger Vinaigrette Recipe

Chef Eric Brennan's Vinagrette with Grapeseed Oil: Olive Oil Free

Feb 1, 2007 Cindy McGlynn

No olive oil here! Boston's Chef Eric Brennan shares a light vinaigrette recipe made with grapeseed oil.

Chef Eric Brennan, now of Boston's Excelsior Restaurant, says olive oil is often over-used and not always in the right way. Read more to find out why olive oil isn't necessarily the correct oil to choose for your dish. Brennan suggests some wonderful alternatives for cooking and finishing: try canola oil, nut oils, truffle oil and even good old butter. Grapeseed oil is also one of Brennan's favourite and he shares here a simple, zingy vinaigrette made with grapeseed oil, carrot juice and fresh ginger.

Carrot Ginger Vinaigrette

Ingredients:

• ½ piece fresh ginger, peeled and chopped
• 1 cup carrot juice
• 1 ½ tablespoons grapeseed oil
• 1 tablespoon rice wine vinegar

Method:

1. Bring carrot juice and ginger to a boil
2. Reduce heat to simmer for five minutes
3. Strain and cool
4. Pour into a blender
5. Add rice wine vinegar and grapeseed oil (one at a time) while blending

Originally published in the Globe and Mail

The copyright of the article Carrot Ginger Vinaigrette Recipe in Recipes is owned by Cindy McGlynn. Permission to republish Carrot Ginger Vinaigrette Recipe in print or online must be granted by the author in writing.

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