Monday, June 20, 2011

Strawberry Vinaigrette

1 Cup Strawberries, rinsed and trimmed*
Juice of One Large Lemon (about 1/4 cup)**
1/2 Cup EV Olive Oil
Sea Salt and Black Pepper, to taste

*Feel free to experiment with other berries; I chose strawberries because they are everywhere at our Farmer's Market right now.
**You can also use balsamic or white balsamic vinegar, or other vinegar of your choice, for this dressing.

Add all ingredients to a blender and blend until smooth. 

I served this with a salad of:
Mixed Baby Greens+Strawberries+Thinly Sliced Rhubarb+Toasted Hazelnuts

I had never actually tried rhubarb before, but had bought some at the Farmer's Market last weekend. It reminds me of a not quite ripe plum- tart and a little sour. It's a really nice contrast to the sweetness of the strawberries and the richness of the toasted hazelnuts. I would suggest keeping your slices super thin, so as not to overwhelm your taste buds with tartness. 


MissB said...

I love your recipes and posts. Please keep them coming. I am a 2 months old paleo follower. Love everything about paleo!

Thank you

diverdiva said...

Im going to try blueberries. just picked 4 gallons from a local farm! Thanks for the recipe.

jencereghino said...

MissB~ Thank you! I will. :)

diverdiva~ Post a picture to my facebook page...I'd love to hear how it turns out!

olio15 said...

I know this post is a few years old but I found it after looking for ideas on what to do with hazelnut oil. Strawberries are not in season right now so I used ones from California (I am in Canada) which aren't the best but regardless this is amazing! I cannot wait to try it when strawberries are in season.