I love recipes with secret ingredients, and this one definitely fits the bill because I feel like there is no way anyone would be able to guess what it is. So, without further ado, the addition is none other than . . . . *drumroll* . . . whey.
I know, I know. It's a little bit of a let-down. After all, most people associate whey with either meat-heads at gym or as the gross stuff that pools at the top of sour cream or yogurt. But --- I promise it tastes great. And even better than just great are the health benefits involved. It's substantially lower in calories than olive oil while providing a huge punch of protein as well as other possible benefits such as reducing inflammation and helping your microbiome.
So, give it a try. I promise you won't regret it!
*SECRET INGREDIENT* HEALTHY VINAIGRETTE:
Time: 30 minutes
2 cups of whole milk that is not ultra pasteurized
1/2 cup olive oil
1/2 cup balsamic vinegar (or other vinegar)
4 tsp apple cider vinegar (or lemon juice)
2 cloves of minced garlic
1/2 tsp mustard
1/4 tsp black pepper
Pour milk into large pot. Heat on medium until temperature reaches 190-195 degrees Fahrenheit. Make sure to stir often so that no scorching happens at the bottom of the pot.
Once it hits temperature, gently pour the apple cider vinegar (or lemon juice) into the milk, stirring gently so that everything is incorporated. Cover and let rest for five minutes.
Pour the separated curds and whey into a colander over a bowl. You can either line the colander with a cheesecloth, or you can do a second strain when putting the whey into the dressing bottle by using a coffee filter.
Let the curds drain for 5-10 minutes.
Take out the curds, and add a pinch of salt. You now have fresh ricotta cheese!
Pour the whey into a salad dressing bottle. You should have around 3/4 to 1 cup in full.
Add the olive oil, balsamic vinegar (or vinegar of choice -- here I used a peach-flavored white vinegar), mustard, garlic, and pepper.
Shake well, and enjoy!