
Karen’s Simple Rhubarb Vinaigrette
The perfect vinaigrette for your Spring Salads and great for drizzling on top of vegetables!

This Rhubarb Vinaigrette has just a few simple ingredients.
Start with my Rhubarb Vinegar, and add minced garlic & sea salt. Drizzle in neutral oil slowly until beautifully emulsified.
Yes, you can add a few more flavoring ingredients – like ground cloves, freshly cracked pepper or grainy mustard…
Yet here I am keeping the ingredients pure and simple – so the rhubarb flavor really shines through.

Ingredients
(such as safflower oil)
Optional Ingredients:
⅛ teaspoon freshly cracked pepper
1 teaspoon grainy mustard
Instructions
Make the Rhubarb Vinegar (see recipe)
Add 4 tablespoons rhubarb vinegar to a small, deep bowl.
Add garlic and salt – blend in with a wire whisk.
Measure the oil in a pyrex measuring cup.
Drizzle in very slowly in a thin stream to emulsify whisking with the wire whisk.
Take your time here so the vinaigrette does not break.
Add any optional ingredients.
Add to a clean glass jar and keep refrigerated for up to one month.
The recipe is easily doubled.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!