Dill Vinaigrette

Dill Vinaigrette

Adapted from Food52

Using a soft boiled egg to make a salad dressing results in a creamy, fully emulsified dressing without the use of any dairy or mayonnaise.

Makes 1/2 cup                                                                      1 WW pts / Tbsp.                                                                   
1 large egg

1/2 cup picked dill fronds

2 tsp. Dijon mustard 

2 Tbsp. Champagne or white wine vinegar

1 Tbsp. grapeseed or other neutral oil

1 3/4 Tbsp. olive oil 

2 Tbsp. water

Salt and freshly ground pepper, to taste 

1. Cook the egg in boiling water for 7 minutes and 15 seconds, which results in barely set yolks and fully set whites. 
2. Transfer to a water bath to stop the cooking process.
3. When the egg is cool enough to handle, peel the egg and cut in half.
4. Place half of the egg in in a bowl of a mini food processor; Reserve the other half for another use. 
5. Add the dill, Dijon, and Champagne vinegar to the food processor; Process until smooth. 
6. Mix canola oil, olive oil and water in a small bowl; Slowly, add the mixture to the running food processor until emulsified. 
7. Season with salt and pepper to taste.

Enjoy!