This text is part of the special book Plaisirs
Salad season is in full swing! At the start of summer, we can add slices of strawberries to our salads, for color and flavor. This recipe goes in the same direction: strawberries can also color and flavor our salads in the form of vinaigrette! A new simple, festive and summery classic!
Yield: 4 servings (¾ cup)
Ingredients
½ cup (125 mL) chopped fresh strawberries
1 C. (15 ml) chopped fresh herbs (basil, dill, tarragon, mint, cilantro)
1 C. (5 mL) chopped chives
2 tbsp. (30 ml) cider vinegar
Ground gorria pepper to taste
Salt to taste
¼ cup (60ml) sunflower oil
Preparation
Place all the ingredients except the oil in a tall container with a wide mouth (wide enough to fit the blender foot). Purée. Leaving the mixer foot running, drizzle the oil in to emulsify the vinaigrette. Taste and adjust seasoning if necessary.
Variant
At the start of summer, replace the strawberries with haskaps and reduce the vinegar by half (the haskaps are more tart).
Trick
If you are freezing fruit for the winter, this vinaigrette can also be made in the middle of January using thawed strawberries. It could be paired with a beet salad, for example.
This content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.