Who Says You Can’t Put Lemon Vinaigrette on Everything?
By TEAM TÁCHE
INGREDIENTS
5 tbsp Táche Original Blend Pistachio Milk
½ cup raw pistachios, soaked overnight if you don’t have a high-speed blender
1 lemon, zested and juiced
1 shallot, minced
1-2 garlic cloves, minced
2 tbsp olive oil
1-2 anchovies
¼ cup water
½ tsp salt
¼ tsp pepper
How to make the creamy pistachio milk lemon vinaigrette recipe:
In your blender, combine all dressing ingredients and blend until smooth. Pour into an air-tight jar and store in the fridge for up to 1 week.
Our favorite excuse to eat this dressing is with a nice big salad. In a large bowl, add lettuce, cucumber, sugar snap peas, radishes, and parsley. Drizzle dressing over the top, and finish chopped pistachios and salt and pepper. But it also tastes delicious when spooned over roasted vegetables, used as a marinade for fish and poultry, or drizzled over a grain bowl.
