This is such a vibrant and delicious dressing. And comes together in minutes.
We love everything about this Strawberry Vinaigrette. A touch of sweetness matched against a little tartness. And it’s healthy, too. Perfect for all types of salads, and really good on our Seared Peppercorn Tuna Steaks with Spinach Salad!
HOW TO MAKE STRAWBERRY VINAIGRETTE
Did we mention this dressing comes together in a matter of minutes?
A blender brings it all together, but you can use your food processor or even a hand mixer, too!
Watch us show you how to make this amazing Asian-inspired vinaigrette!
THE INGREDIENTS YOU WILL NEED
Obviously, you’ll need three to four strawberries.
Beautiful, vibrant strawberries.
Simply cup off the stems, half them, and then toss them into your blender.
You’ll also need rice vinegar, mirin, sugar, dried mustard (powder), salt, sesame oil, and extra virgin oil.
EXPERT TIP: Mirin is a popular Japanese rice wine that is wonderful in so many Asian-inspired dishes. Nowadays, it is commonly found in the Asian section of most well-stocked supermarkets. If you can’t find it, you can substitute dry sherry or sweet marsala wine. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will be higher.
Once you have pureed all the ingredients together, simply transfer the Strawberry Vinaigrette to a jar with a lid.
THE PERFECT CONDIMENT
This strawberry vinaigrette is such an ideal dressing, or condiment. The flavor profile is fresh and so vibrant.
And the color is absolutely gorgeous and always draws the guest’s attention when placed on the table.
This dressing is ideal for salads and is a stunning addition to so many seafood dishes.
As mentioned, our seared peppercorn tuna steaks that have been sliced and then placed on top of a bed of baby spinach greens, crumbled goat cheese, toasted pine nuts, and dressed with the strawberry vinaigrette is sublime.
EXPERT TIP: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator with a tight-fitting lid. Simply give the jar a good solid shake to re-incorporate the vinaigrette before serving.
Ready to make an amazingly fresh, delicious vinaigrette, in a matter of minutes? Go for it!
And don’t forget, when you make it be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
- Blender or food processor
- 3 strawberries fresh, washed and stems removed, halved
- ¾ cup rice vinegar
- 2 tsp mirin
- 2 tsp sugar
- ½ tsp mustard powder
- 1 tsp Kosher salt
- ¼ cup sesame oil
- ¼ cup extra-virgin olive oil
- In a blender or food processor, add the strawberries, rice vinegar, mirin, sugar, mustard powder, and salt.
- Puree on high until smooth...about 30 seconds to 1 minute.
- With the blender still running, slowly add the oil in a steady stream until well blended.
- Transfer to a jar with a tight-fitting lid. Serve at once or refrigerate for up to 2 days.