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.
(such as safflower oil)
⅛ teaspoon freshly cracked pepper
1 teaspoon grainy mustard
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.