vinaigrette
salads
dips
gluten-free
salad dressing
mediterranean

This savory-sweet dressing from chef-author Michael Solomonov's cookbook Israeli Soul has a caramel-like note that comes from its secret ingredient of date syrup. Solomonov is the chef at Zahav in Philadelphia, a must-stop for Rach whenever she's in town. If needed, swap in molasses, maple syrup or honey for the date syrup.

Try this vinaigrette with the Herbs and Israeli Salad.

Excerpt from ISRAELI SOUL: EASY, ESSENTIAL, DELICIOUS by Michael Solomonov. Copyright © 2018 by Michael Solomonov. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 1 minced shallot
  • ¼ cup fresh lemon juice
  • ¼ cup white wine vinegar
  • ¼ cup date molasses
  • 1 ½ cups canola oil
  • Kosher salt

Yield

Serves: 2 cups

Preparation

Whisk together the shallot, lemon juice, vinegar, and date molasses in a small bowl. Slowly whisk in canola oil to emulsify the dressing. Taste and add kosher salt. Refrigerate the dressing for up to 1 week.