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.
1 cup rhubarb, sliced
¼ cup orange juice
2 tbsp maple syrup
2 tsp grapefruit balsamic vinegar
½ tsp freshly squeezed lemon juice
1 small green onion, minced
1 tsp mustard
¼ cup Mandarin-infused olive oil
Pinch of fine sea salt
½ tsp minced or puréed garlic (optional)
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
For this salad, I used a simple bed of fresh mixed salad greens, slices of pink grapefruit, blueberries, raspberries, red onion, and goats cheese. I have been growing sprouts this spring so added a handful to add 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.
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