First, don’t despair – I am not a paleo addict – I think the principles behind it are interesting, but some of their “eat this-don’t eat that” rules bother me – example? Organic butter is bad, duck fat is good?
That being said, eating more fruits and veggies cannot be a bad thing, and grass fed meats, and game, add leanness to your diet, that’s a good thing. Maddie and I are trying to eat paleo 1 day a week, just to try it out and see if it works for us. I was on the lookout for a paleo-friendly salad dressing and came across a few, so I thought I’d share them here!
Roasting your tomatoes adds an element and depth of flavor that you wont get by using raw tomatoes. High quality tomatoes also make a big difference, I did this with tomatoes from my garden and it made all the difference.
Roasted Tomato Vinagrette
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3 tbsp fresh lemon juice
3/4 cup extra-virgin olive oil
1 tsp Sea Salt
1/2 tsp ground black pepper
1 clove of garlic, grated on the microplane
1 Tbsp. grated shallot
1 large or 2 med tomatoes, slided in 1/2" slices
Lay the slices of tomatoes on a paper towel, sprinkle with a pinch of salt and let drain for 15 minutes
place on a baking sheet wiped with a bit of olive oil and place under the broiler on low
Roast tomatoes until they reduce in size and turn a dark red color - don't burn them, just change their color.
Remove tomatoes from oven and place on a paper towel to drain
In a blender combine lemon juice, salt, pepper, garlic, shallot and tomatoes
Add oil and blend gently for just a few seconds to combine
Store for a day or two in the fridge in a sealed jar
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.