My Favorite Strawberry Dressing Recipe
It delights me how a draping of good dressing can not just but transform but make a salad into something you might want to eat with gusto. The salad in today’s post is not just vibrant and delicious and packed with (nutrient-dense) ingredients; it is also a souvenir of my mother.
She would make a version of this salad when we were kids. It was not a recipe that called for an exacting hand, so what I have made today fits the “salad” interpretation of my mother.
These fresh strawberries are balanced with a harmonious blend of balsamic vinegar and fresh lemon juice, which adds a tangy depth that I find irresistible. Honey adds natural sweetness; Dijon mustard gives it a subtle kick.
The flavors blend beautifully. The strawberries, which are just coming into season, are so sweet right now that they don’t even need the honey.
But in truth, the recipe is so balanced that you could leave out the mustard or the honey, and the salad would still be delicious and make for a lovely experience. Each element unites to form a dressing that takes any salad to the next level, particularly in summer, when strawberries are at their peak.
It graces a medley of greens, but I prefer it with mixed mesclun and a couple of other varieties with more pronounced leaf shapes. On that canvas, I sprinkle a bit of feta (or goat cheese, which is also nice), toast and chop some nuts (for an explosion of flavor), and serve.
The dressing is what takes this salad—for me, any salad—to a whole other level.
Ingredients
Strawberries are rich in vitamin C and antioxidants that contribute sweet notes and vibrant color.
Provides healthy fats that give the dressing a smooth texture and depth of flavor.
Balsamic Vinegar: Provides tangy, acidic taste; complements strawberries for sweetness balance.
Natural sweetener; honey blends beautifully with vinegars that have a sharp, sour taste.
Juice of the Lemon: A fresh citrus explosion.
It sharpens the brightness and maintains the freshness of flavors.
Dijon mustard: Contributes a touch of heat; acts as an emulsifier to make the dressing creamy.
Ingredient Quantities
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
1. Put the recently gathered strawberries into a blender or food processor.
2. Pour the olive oil into the blender along with the strawberries.
3. Ajoutez le vinaigre balsamique.
4. Add the mixture to the honey.
5. Extract the freshly squeezed juice from the lemon.
6. Incorporate the Dijon mustard.
7. Mix the blend until it is smooth and well integrated.
8. Add salt and pepper to taste. Dressing should be seasoned well and should taste good by itself before tossing with the salad.
9. Give the mixture a brief blend once more to make the seasoning an integral part of it.
10. Place the strawberry dressing in a jar or container and refrigerate until serving time. Before serving, give it a good shake.
Equipment Needed
1. Food processor or blender
2. Cups and spoons for measuring
3. Chef’s knife
4. The cutting board
5. A juicer or reamer for citrus
6. A mixing spoon
7. Jar or an airtight container
FAQ
- Can I use frozen strawberries instead of fresh?Indeed, frozen strawberries can be utilized. Just ensure you thaw them thoroughly and eliminate any extra moisture before incorporating them into your recipe.
- How long does this strawberry dressing last in the fridge?Stored in a sealed container in the refrigerator, this dressing can last up to one week.
- Is there a substitute for balsamic vinegar?Apple cider vinegar or red wine vinegar can be used as substitutes, but the flavors will differ.
- Can I make this dressing without honey?Certainly! You can swap out the honey for maple syrup or agave nectar, and you’ll get the same delightful sweetness.
- What can I use instead of olive oil?If you want a lighter flavor, good substitutes are avocado oil or grapeseed oil.
- Is Dijon mustard necessary?Subtle tang and emulsifying ability make Dijon mustard the mustard of choice for many salad dressings. But what if you don’t have Dijon on hand? Or what if you can’t eat mustard? You can replace it with a small amount of yellow mustard, which isn’t as classy as Dijon but will do in a pinch. Or simply skip it and use one or more of the flavor-replacing substitutes in the list below.
- How do I adjust the seasoning to my taste?Begin with a small pinch of salt and pepper, blend the dressing, taste it, and adjust the seasoning as needed.
Substitutions and Variations
Olive oil: Swap in either avocado oil or grapeseed oil for a flavor that’s different and just as delicious.
Balsamic vinegar: Substitute with apple cider vinegar or red wine vinegar for a lighter flavor.
Honey: For a different kind of sweetness, use maple syrup or agave nectar.
Lemon juice: Use lime juice for a twangy twist.
Whole grain mustard and yellow mustard can be used as substitutes for Dijon mustard.