Karen's Simple Rhubarb Vinaigrette
The perfect vinaigrette for your Spring Salads and great for drizzling on top of vegetables! With a beautiful color and light fruity flavor - the dressing of the season!
Servings: 12 3/4 cup; 1 T. servings
Ingredients
- 4 tablespoons homemade rhubarb vinegar (see recipe)
- 1/2 teaspoon fresh garlic peeled; finely minced
- 1/4 teaspoon sea salt
- 1/2 cup neutral oil* such as safflower oil
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.
Optional add-in ingredients:
- ¼ teaspoon ground cloves, ⅛ teaspoon freshly cracked pepper, 1 teaspoon grainy mustard
Notes
*Neutral Oil: with concerns about GMO’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
Rhubarb Vinegar Recipe here.
The recipe is easily doubled.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 49mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg