In keeping with our June theme of Strawberry Month, here’s a way to help you make the most of the pickled strawberries I share a couple of days ago: Pickled Strawberry Vinaigrette. This is also a great way to reduce food waste: instead of throwing away that pickling brine, you can put it to good use.
Pickled Strawberry Vinaigrette
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!
You Won’t Believe How Easy It Is To Make this Vinaigrette!
This recipe makes good use of the Pickled Peppered Strawberries brine and yields 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 Strawberries brine
- 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.
Looking for Other Dressings for Your Salads?
I don’t remember the last time I purchased a pre-made salad dressing. I usually just mix them up in a small bowl with a fork as a whisk just as I need them, tasting as I go and without a recipe. However, sometimes it’s good to have a recipe for guidance. Here are a few I think you’ll enjoy. This Classic Vinaigrette includes a tutorial on making a vinaigrette. Basil Honey Vinaigrette is my homage to a dressing I had in a restaurant, and is one of my favourites. And Orange Poppyseed Dressing can make a salad with strawberries sing. (Hmm, I need to get a photo of that on its own sometime!)
First Published 2016 07 08
Republished 2020 06 10