Having discovered the delight of pickled strawberries recently, I didn’t want to let their intense strawberry-red brine with its punch of flavour go to waste. As I discovered, it’s a fantastic base for a simple vinaigrette.
Really, it doesn’t get much easier than this … because a pickling brine is already salted and, in this case, generously peppered, I didn’t feel the need to add any additional seasoning to the vinaigrette. It was a matter of two parts extra virgin olive oil to one part strawberry-infused brine, with just enough honey to achieve a balance of flavours.
I’m pleased to say this recipe is a great way to showcase local produce. I had purchased the strawberries at the Joyce Farm Markets stand in my part of town, picked earlier that day at their farm in Bothwell. And the honey is also a local product, from Munro Honey in Alvinston, not far from where I grew up.
There was something about the aroma and flavour of this vinaigrette that reminded me of candied apples each time I tasted it while adjusting the amount of honey. I know that sounds odd, but there you have it — a little culinary intrigue and truly a unique vinaigrette that celebrates local produce!
Pickled Strawberry Vinaigrette
© Marlene Cornelis, Urban Cottage Life.com 2016
This recipe makes about six tablespoons of vinaigrette. Since I like my salads lightly dressed, this is enough for three or four salads for me. Use the best quality extra virgin olive oil you have for this dressing; the one I use is bright and fresh in aroma and flavour.
- 4 tbsp extra virgin olive oil
- 2 tbsp pickled peppered strawberry juice
- 1 tsp honey
Just pop all the ingredients into a jar and either whisk it with a fork or put on the lid and shake vigorously (that counts for exercise around here), and voila — vinaigrette!
I would keep this only a few days in the fridge, perhaps less if your pickled strawberries are nearing the end of their up-to-two-weeks storage period. It will separate when chilled; just shake it up again for your next salad.