This delightful, peppery
springtime balsamic vinaigrette, made with pureed strawberries,
pairs well with fruit, cheese and salad greens.
Strawberry
Balsamic Vinaigrette
- Strawberry Balsamic
Vinaigrette
- 12 ounces stemmed California
strawberries
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons olive oil
- Granulated sugar, if needed
- Puree strawberries in
blender or processor. Transfer to bowl. Add dried herbs, garlic,
salt, pepper and pepper flakes; whisk thoroughly. Whisk in vinegar.
While whisking, add oil in a slow, steady stream. Adjust seasoning
with salt and/or pepper, and balance flavors with a small amount
of sugar, if needed.
Makes about 2 1/4 cups.
Recipe provided courtesy California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
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