Salad Dressing of Strawberry Balsamic Reduction

by Jenn on April 5, 2010

in Dips and Sauces,Gluten Free,Vegetarian

_PAG5028salad _PAG5000salad

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…

Also linked to – Slightly Indulgent Tuesdays

Also linked to – Gluten Free Wednesdays