Why not experiment with a basic dressing by adding fruit? This strawberry vinaigrette has a wonderful flavour and the fruit allows the oil to blend in much more easily. Oh, and did I mention that it takes no longer than 5 minutes to make?
So, what is it that makes this vinaigrette awesome? Well, a basic vinaigrette consists of 3 parts oil to 1 part acid whisked with some mustard and seasoning. This is fine but the oil never seems to fully bind with the acid. Unlike this vinaigrette, it usually has to be whisked or shaken every time you are about to use it.
This strawberry vinaigrette, on the other hand, binds perfectly and has a great consistency.
Which brings me to my next point, what makes the oil bind so well in this dressing? Simple, it’s the solidity of the fruit that allows this to happen. It also makes the dressing a bit thicker, but not too thick.
So this recipe still uses the 3:1 fat to acid ratio, but it’s amazing how adding a small handful of fruit can transform it and take it a level up.
Any fruit will work!
You can use any fruit you want for this recipe. Grapes, Kiwi fruit, mango, pear, rockmelon. You could use a mixture of different berries or you could strain the pulp of a passion fruit, use the pulp for the dressing and the seeds for the salad.
If you want to add citrus fruits, I recommend using the segments of a sweeter fruit such as orange or grapefruit, making sure that you remove the pips. Adding more lemon or lime will just turn your vinaigrette into an acid bomb unless you remove the red wine vinegar from this recipe.
So, since this vinaigrette takes barely any time to prepare, don’t be afraid to experiment and use different fruits!
Don’t have a regular blender? Use a hand blender!!
A hand blender also does a wonderful job of binding the ingredients. As you can see in the photos below, I made an apple vinaigrette this time by cutting up some peeled apple into small dices, then simply blending it with all of the other ingredients in a bowl.
Using a hand blender can cause the mixture to splatter a little bit. So blending the ingredients in a tall plastic container or jug can be helpful.
Remember that different fruits have different flavours, textures, different levels of sweetness or acidity etc. So it’s very important to taste the vinaigrette and tweak it to your liking. Is it seasoned well? Do you want it sweeter, or more acidic? Is it too thick, or do you want to thin it out a bit?
If you are trying to make your own fruity dressing, be critical of these things before you store it away.
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This 5-minute strawberry vinaigrette is perfect for just about any salad.
- 75 g strawberries cut into dices
- ½ cup of extra-virgin olive oil
- ¼ cup of olive oil
- ¼ cup of red wine vinegar
- 2 teaspoons of mustard
- 1 handful of mint
- Salt and pepper for seasoning
Set up a blender and add all of your ingredients to it along with a pinch of salt and pepper.
- Blend for about a minute until smooth and well combined.
- Taste the dressing to see if it needs more seasoning.
- Transfer the vinaigrette to a jam jar or a container and leave in the fridge until ready to use.
This vinaigrette should keep in the fridge for about 2-3 weeks. Adding garlic will reduce that amount of time to about 1-2 weeks.