Garden Heat Vinegar’s spicy vegetal flavors get an extra umami boost from brown butter and soy in this rich dressing that’s ideal for panzanella, roasted vegetables, tomato salads, and hearty green salads with crunchy croutons.
1 tablespoon finely diced shallot
2.5 tablespoons Acid League Garden Heat Living Vinegar
4 tablespoons butter
2 teaspoons soy sauce or tamari
Freshly ground black pepper
Melt the butter over medium-low heat. When the butter foams, light brown specks appear at the bottom of the pan, and it begins to smell like roasted nuts, pour into a bowl immediately to stop the cooking.
Meanwhile, cover the diced shallot with the vinegar in a separate small bowl or jar and leave to macerate for 15 minutes, then add the brown butter, soy sauce, a pinch of salt, and a pinch of pepper. Stir or shake to combine, then taste and adjust seasoning.