Strawberry Vinaigrette


This dressing is a summer stunner.  It's one of my favorite vinaigrettes for summer salads (or magret de canard) so make it while strawberries are still in season.

Serve strawberry vinaigrette with fruit salads and vegetable salads. Serve it as a dipping sauce with grilled vegetables, or as a condiment with chicken, meat, or seafood.

This simple recipe lends itself well to variations, so feel free to add something extra.

Strawberry Lemon Vinaigrette: Add the zest of one lemon and replace the vinegar with an equal amount of fresh lemon juice.

Strawberry Dijon Vinaigrette: Add a spoonful of Dijon mustard.

Spicy Strawberry Vinaigrette: Add a minced clove of fresh garlic and/or a finely chopped fresh red chili pepper.

Strawberry Herb Vinaigrette: After the vinaigrette has been blended, stir in some finely chopped fresh herbs such as basil, tarragon, or mint.

If you don't have red onion for the basic recipe, substitute shallots or scallions. You can also substitute white wine vinegar, apple cider vinegar, or sherry vinegar for the red wine vinegar. It's OK to add a bit of balsamic vinegar but don't add too much or it will overpower the fresh berry flavor.

I made this vinaigrette with an immersion blender inside a glass measuring cup, but you could also use a stand blender.

1/2 cup finely diced fresh organic strawberries, about 4 medium or 3 large
2 tablespoons finely diced red onion 
2 tablespoons red wine vinegar
1/4 cup cold-pressed extra virgin olive oil
Pinch sea salt
Freshly ground pepper

Add all of the ingredients to a glass two-cup measure (with a pouring spout, ideally).

Blend until the mixture is smooth.

Serve immediately or transfer to an air-tight container in the fridge.

Yield: a scant cup