This Strawberry Vinaigrette is super quick to make and the only salad dressing you will want to use as long as strawberries are in season!
Strawberries are one of my most favorite fruits ever. And this Strawberry Vinaigrette is a household favourite. When I make this with the gorgeous red almost heart shaped fruits, they remind me of love and of hope. This vinaigrette, like the fruit is a little sweet, a little tart, just like life and it’s ups and downs.
Come spring (is there any such thing in India? anyways) and I end up buying boxes and boxes of strawberries every week. Every year, when they are in season, I go bonkers around them. Every year, I plan to make a trip to Mahabaleshwar for Strawberry picking but somehow, till now – it hasn’t been finalized. It is not stopping me from eating strawberries though! *giggle*
Baking cakes with them, eating them as they are, dipping them in dark luscious chocolate, making jams and preserves, salsa, I could go on and on. I find strawberries to be a very very versatile fruit, their tartness allows them to blend beautifully with non-dessert dishes as well. Be it salads, dips, sweet & salted butters,sandwiches, pizzas or even cold soups.
One of my favorite ways to cook strawberries though, is to make strawberry vinaigrette. The sweet, spicy & sour strawberry vinaigrette is perfect as salad dressings, to marinate your meat and add a bit of this to your hung curd dip next time and you will have your guests licking their fingers. I also love this with pancakes instead of maple syrup which for my liking is a tad too sweet for breakfast.
During the end of winter, and the beginning of early spring a bottle of this strawberry vinaigrette is always there in my fridge. Ready to be poured over anything and everything to give the dish a berry lift. It also helps majorly that the in-house brat is a strawberry fan as well, and all I have to tell him is that this dish contains strawberries and he is ready to eat it all!
How to make Strawberry Vinaigrette
- 1.5 cup strawberries chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- Salt to taste
- 1 fresh red chilli chopped (optional)
- 1/2 tsp pepper powder
- Preheat the oven to 180C
- Wash, hull and chop strawberries into half. Line them in a single row in a baking tray and bake them for 10-12 mins till they start bleeding.
- Blend together the baked strawberries with the rest of the ingredients to make a sauce
- Store in an airtight bottle for upto a 10 days and use as and when required.
Coming up soon, is a salad which uses Strawberry Vinaigrette and guess what? There are more strawberries in it ;). It is perfect for your Valentine’s day dinner so don’t forget to check out that post.
Here are some more Strawberry recipes on the blog, if you want inspiration to cook with these beauties.
Strawberry Cheesecake with Red Wine Strawberry Compote
Double Chocolate Strawberry Loaf
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