Growing up, I always had a salad on the table. Our dinner’s didn’t vary too much. It was always the same thing. Our salad was always radicchio with a red wine vinegar and olive oil dressing. The only thing that varied was the color of the radicchio. In the winter it was red, in the summer, green from our vegetable garden. Here’s a raw spin on this classic dressing.
Raw Red Wine Vinaigrette Dressing
1 cup first cold pressed olive oil
1/2 cup raw red wine vinegar
2 to 4 tablespoons raw agave nectar
1 to 2 teaspoons Celtic sea salt or Himalayan salt
1/2 to 1 teaspoons fresh cracked black pepper
My favorite way of mixing together the ingredients is to put all of them into a mason jar, seal it shut, turn on some fantastic “shaking” music, and shake, shake, shake, senora until well mixed. Or you can use a large bowl to whisk all of the ingredients together, and then transfer it to a container for storage. Whatever works for you! Serve with chopped radicchio salad or your favorite greens.