The other morning, as I was rushing to get out the door, I suddenly remembered that I was out of homemade dressing for my salad. I didn’t panic because I knew I could quickly prepare Shake and Go Balsamic Vinaigrette from Oh She Glows Every Day (affiliate link). This is Angela Liddon’s second cookbook: I have both. Her plant based recipes in both books are delicious, but I particularly like those in her second book because they are so easy to prepare, and you know that I am all about that.
The vinaigrette combines 1/3 to 2/3 cup of extra-virgin olive oil, to taste, 1/3 cup balsamic vinegar, 4 1/2 teaspoons low-sodium tamari (or soy sauce), 1 large clove garlic, minced, and 1 teaspoon pure maple syrup, or to taste. Because I wanted to make sure my garlic was very finely minced, and I was in a hurry, I sped things up by using my microplane (affiliate link).
Microplanes come in various sizes. I own two, but the one I use most is the fine-tooth model. I use it at the dinner table to grate fresh asiago on my pasta or soup, to help easily zest citrus without having to worry about the bitter pith, and to mince fresh ginger and garlic without any need to pick up a knife. Grating fibrous ginger and pungent garlic gives them a texture that allows them to melt into the dressing, sauce or dish you’re using them in. An added bonus: the microplane is really easy to clean.