Spring seems to finally be here, and with that comes strawberry season! This recipe for a Strawberry Balsamic Vinaigrette from Tasty Kitchen member Jamie Levine caught my eye for its beautiful color and creamy texture. It will brighten up even the simplest of salads.
To make her recipe, you will need: fresh strawberries, Dijon mustard, balsamic vinegar, salt and olive oil. That’s it!
Start by rinsing the strawberries and slicing the tops off.
Drop them in a blender along with the Dijon mustard and balsamic vinegar.
Turn the blender on and slowly drizzle in the olive oil, blending until fully incorporated. If the mixture doesn’t blend to a smooth consistency easily, simply add a few tablespoons of water until it does.
The mixture will be emulsified and creamy and the most beautiful color. You can then pass it through a strainer or leave it as it is. It was smooth enough for me so I skipped that step.
This is a wonderful dressing for spring when the strawberries are plump and ripe. It will brighten up the simplest looking salad and will also store well in the refrigerator.
Tasty and healthy strawberry vinaigrette—pretty and perfect for Spring!
- 8 whole Fresh Strawberries (medium), Hulled
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons White Balsamic Vinegar
- 1 pinch Kosher Salt
- 4 teaspoons Olive Oil
In a small food processor or blender, blend strawberries, Dijon mustard, white balsamic vinegar and salt until smooth. Slowly drizzle in the olive oil as it’s still blending, until fully incorporated. Strain the mixture into a jar. Can be refrigerated for a few days and it freezes well.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.