Yes it is the long awaited strawberry balsamic salad dressing! This dressing is packed with flavor. You don’t need a lot. If you are the type to add 1/2 cup of dressing into your bowl and thickly coat all of your salad, this is not the dressing for you. Here, a little bit goes a long way.
I first wrote about it last week after enjoying a great rainy (always rainy) weekend in Montreux looking at some beautiful Swiss mountains across the lake. Now, Spring really is in full bloom, and I even got to see some sunshine today! Sunshine seems to be a rare treat after such a long and gray Winter, and I am looking forward to actually enjoying being outside again.
I love that I can get fresh strawberries here in March/April. One of the awesome things about living in Europe is that there exists a wide variety of climates in a relatively small area (compared to the US) – these strawberries came from Spain, which is about 500 miles (depending on where in Spain) from where I am. In the States, that would be close enough for my old grocery store to put up a giant “Local!” sign, haha. Not sure if I would call Spain “local”, but at least they weren’t shipped across continents.
Since I first mentioned about this, I’ve made it a few times, and I think I finally have the best balance of tart and sweet. The great thing is, there is no exact science to dressing. Usually I don’t even measure things, I just throw stuff together and whisk. That’s really all you need to do as well. I love that it goes well on a variety of salad toppings – my favorite way to enjoy this is to pair it with some rather salty salad fixings – I used some thinly sliced bündnerfleisch (a Swiss cured beef) in my salad, as the salty cured meat marries very well to the sweet & tart dressing. Oh and those morel chips I made last week? They are an absolutely perfect salad topper as well, along with some herbed chevre to adorn this salad. Chevre is not a really salty cheese, but its mellow texture was a welcome contrast to the crunchy radishes and morel chips. But then I could talk about morels forever – they always seem to somehow find a way to re-enter my thought processes, maybe because I am so happy that fresh ones are in abundance right now. Someday I would love to figure out how to forage for my own, but until then I am quite content to buy them at the market. But this post is about strawberries and dressing! Not morels. I digress. Gah, I always digress…..
Ok, here is my long awaited recipe! If you try it, I am curious to know what you think! I think any berry would work really well in this dressing, I just happen to have a penchant for strawberries…
An original recipe by
Prep Time: 10 min
Total Time: 30 min
Yield: 2 cups
- 1 pint strawberries, washed and hulled
- 1 tbs. lemon juice
- 1/2 c. balsamic vinegar
- fresh thyme
- 1/4 c. honey (variable to desired sweetness)
- equal volume of extra virgin olive oil
1. Purée strawberries in a food processor and then add to a medium pot with lemon juice, thyme, salt and pepper. Bring to a simmer and gradually add in the balsamic. Let reduce to 1/2 – 1/3 original volume, stirring occaisionally.
2. Remove from heat, let cool to room temp, and add in desired amount of honey. Then whisk with an equal volume of olive oil. Serve over your favorite salad.
Also linked to – Slightly Indulgent Tuesdays
Also linked to – Gluten Free Wednesdays