Summertime means lots of fresh salads. I like to make my own vinaigrettes, like this Rhubarb Vinaigrette, because they are not full of preservatives and they are easy to make.
Regular followers of my blog will know that I love the quality balsamic vinegars and olive oils I get from the Liquid Gold store here in Charlottetown, PEI. I jokingly say I have almost as many varieties in my cupboard as they have in the store! There are so many combinations of vinegars and oils that each salad dressing is a new adventure and a new flavor.
Rhubarb pairs well with citrus so I have incorporated grapefruit balsamic vinegar and mandarin orange infused olive oil into this vinaigrette. These three ingredients along with some orange juice are the basis for my salad dressing. That said, other balsamic and olive oil flavors can be substituted in this vinaigrette or even a good quality plain white balsamic vinegar and a high quality, unflavored olive oil. Substitutions, however, can be expected to alter the flavor profile of the vinaigrette.
Rhubarb Vinaigrette
1 cup rhubarb, sliced
¼ cup orange juice
2 tbsp maple syrup
2 tsp grapefruit balsamic vinegar (See Note below)
½ tsp freshly squeezed lemon juice
1 small green onion, minced
1 tsp mustard
¼ cup Mandarin-infused olive oil (See Note below)
Pinch of fine sea salt
½ tsp minced or puréed garlic (optional)
Assemble ingredients.
In small saucepan, combine the rhubarb and orange juice. Heat over medium heat and cook until rhubarb has completely softened, about 5-7 minutes. Stir frequently to prevent scorching. Let cool. When cool, use an immersion blender to purée the mixture.
Add the maple syrup, vinegar, lemon juice, green onion, mustard, olive oil, sea salt, and garlic (if using). Stir well to combine.
Serve over your favourite salad. Keep refrigerated in covered bottle for up to 1 week.
Yield: 1 cup
Note: If you don’t have the Grapefruit Balsamic Vinegar and the Mandarin-infused Olive Oil called for in the recipe, other balsamics and olive oils may be substituted though that will change the flavor profile of the vinaigrette. A good quality white balsamic vinegar and a plain, unflavored olive oil may also be substituted.
For this salad, I used a simple bed of fresh mixed salad greens, slices of pink grapefruit, blueberries, raspberries, red onion, and goats cheese. A handful of sprouts adds texture, flavor, and appearance to the salad. A drizzle of the coral-red colored Rhubarb Vinaigrette added the finishing touch.
The Rhubarb Vinaigrette is very versatile as it can be used on either a fruit- or vegetable-based salad.
Rhubarb Vinaigrette
Ingredients
- 1 cup rhubarb, sliced
- ¼ cup orange juice
- 2 tbsp maple syrup
- 2 tsp grapefruit balsamic vinegar (See Note below)
- ½ tsp freshly squeezed lemon juice
- 1 small green onion, minced
- 1 tsp mustard
- ¼ cup Mandarin-infused olive oil (See Note below)
- Pinch fine sea salt
- ½ tsp minced or puréed garlic (optional)
Instructions
-
Assemble ingredients.
-
In small saucepan, combine the rhubarb and orange juice. Heat over medium heat and cook until rhubarb has completely softened, about 5-7 minutes. Stir frequently to prevent scorching. Let cool. When cool, use an immersion blender to purée the mixture.
-
Add the maple syrup, vinegar, lemon juice, green onion, mustard, olive oil, sea salt, and garlic (if using). Stir well to combine.
-
Serve over your favourite salad.
-
Keep refrigerated in covered bottle for up to 1 week.
Recipe Notes
Note: If you don't have the Grapefruit Balsamic Vinegar and the Mandarin-infused Olive Oil called for in the recipe, other balsamics and olive oils may be substituted though that will change the flavor profile of the vinaigrette. A good quality white balsamic vinegar and a plain, unflavored olive oil may also be substituted.
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