Wednesday, February 15, 2012

Strawberry Balsamic Salad Dressing

Location: Philadelphia, PA, USA

This is the only salad dressing I make (so far) that I actually cook at all, but it's totally worth it.  It's just five ingredients, and yes, I'm using frozen berries, but you can use fresh when it's fresh berry time.  I'm clearly missing the sweet goodness of summer. 

You can use raspberries too.  Of course, you can do whatever you want, it's your salad. 



You need berries, balsamic vinegar, olive oil, sugar and salt.  And of course, a jar that seals well. 

I started with seven frozen berries.  This is about a cup and a half of chopped berries, but if you're using fresh you can use a bit less, because more fresh berries fit in a cup than frozen. 


Put the strawberries, two tablespoons of sugar and a good pinch of salt in a small saucepan and heat on medium, stirring. 



As you stir, the berries will break down and become syrupy.  You want this. 


Once they're pretty much a liquid with some chunks, you need to make a decision. You can mush them with the side of your spoon (or spatula) and accept that there are some chunks, or hit it with an immersion blender (or regular blender).  Keep it on simmer for about 10 minutes to reduce a bit. 

Let cool a bit and pour into a jar. 


Maybe you have about 3/4 cup of berry goodness at this point?  Add 3/4 cup of balsamic vinegar.


And slowly stream in a half cup of olive oil, stirring. 


Salad dressing is never pretty, but this one is thick and sweet and tangy and awesome. 



And it goes very well with blue cheese. 




Keeps in the fridge for a few days (just a few, there's fruit in there.  Sniff). 



print recipe

Strawberry Balsamic Salad Dressing
Mmm, berries! I mean really. This is thick and sweet and tangy and special. Goes very well with blue cheese.
Ingredients
  • 1 1/2 cups Strawberries (fresh or frozen)
  • 2 tablespoons Sugar
  • Pinch Salt
  • 3/4 cup Balsamic Vinegar
  • 1/2 cup Olive Oil
Instructions
Chop the berries. Use 1 cup or so of fresh, 1 1/2 cups if you're using frozen. Raspberries are great here too.Simmer, stirring, with the salt and sugar, until a syrup forms. Mush the berries with the side of the spoon to break them down. Optional: blend the berriesSimmer medium, stirring, to reduce to about 3/4 cup of syrup. Let berry syrup cool a bit, and then add to a jar with a good lid.Add balsamic vinegar and stir. Slowly stream in olive oil, stirring.
Details
Prep time: Cook time: Total time: Yield: about 2 cups

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