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strawberry vinaigrette

Posted on May 27th, 2012  |  3 Comments

Not gonna lie, living in Southern California has it’s perks: the ocean, the beach, good music, cool concert venues, fresh produce and the most unbelievable weather. Seriously. Rain is rare, clouds disappear by noon everyday, and 70 and sunny is the norm.

Slight problem though… I’m not quite sure when the seasons change. Is it still Spring, or has Summer landed?

Dates, let alone days of the week, are too much for me to bother with. I’m going with summer.

Yeah, it’s summatime.

What up summer, meet strawberry vinaigrette.

She’s unique and tangy, down for a good (yet totally responsible) time and won’t excuse herself for always wearing bright pink. ‘Cause sometimes if you look good in bright pink (or any color) than you should def flaunt that color. Lesson #79845 from my momma.

Strawberries sure know how to flaunt their color, adding excitement to any dish – which makes it a perfect food to bring to impress at a summer cookout. Strawberry helps you make friends.

“Don’t act like you’re not impressed.” – Will Ferrrel, Anchorman hahaha…. sorry had to.

We had a cookout with friends on Friday, the first of the summer and it totally sparked the urge for more. Can we grill everyday? Besides the possibility of our neighbors hating us, is that too much carcinogen exposure? ‘Cause I could eat anything and everything grilled.

I got salad duty and was happy to experiment with this new recipe.  Usually, I enjoy (and entire case of) strawberries in their pure state, ’cause they’re freakin’ awesome that way. But sometimes ya gotta mix things up.

And even though it’s not that far out there, this dressing’s a big step for a former no-fruit-in-my-salad-please girl.

I want to like fruit in my salad, really, I do.. it’s just too cold and mushy for me. And while I’m looking to change that dislike, I’ll enjoy this spectacular strawberry dressing on all things green and grilled.

We enjoyed it over baby spinach, almonds, cucumber, jicama and almond coated goat cheese balls, I loved it. I think others did too. ;)

Can’t wait for our grill tomorrow! What are you up to? Let’s be sure to take time to think of why we really celebrate Memorial Day and give thanks to all the men and women who have fought and are still fighting for our freedom.

~l

Do you like fruit on your salads? What’s your favorite salad combo?


strawberry vinaigrette

by The Talking Kitchen

Prep Time: 5 minutes

Ingredients (about 1 cup)

  • 1 1/3 c. strawberries, quartered
  • 1/2 small shallot (~1 Tbsp chopped)
  • 3-4 Tbsp extra virgin olive oil (the goooood stuff)
  • 2 Tbsp fresh lemon juice (~1 lemon)
  • 2 Tbsp red wine vinegar
  • 1/2 tsp Himalayan Pink salt (substitute: sea salt)

Instructions

Put everything into a blender, or food processor, or use a hand immersion blender in a plastic bowl, and blend until pureed.

Store in airtight container and enjoy within 5 days for maximum freshness.

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