While the dregs of the Winter are in full force please do not think this is a recipe that is limited to any particular season. It’s great for any season but ESPECIALLY when the cold has hung around for months now and Spring is just around the corner. Florida’s citrus crop is in season and what better way to celebrate than to have those flavors enhance your meals?? There’s a hint of sweet, some spice, some aromatics..the whole thing works in this vinaigrette..btw…the word for a salad dressing in French is VINAIGRETTE…not VINEGARETTE or VINEGRETTE. A VINAIGRETTE may or may not contain Dijon Mustard, but it will always contain an OIL and VINEGAR. Good OliveOil is a wonderful flavor in a Vinaigrette, I know, I know..there’s that tasteless neutral oil known as Salad Oil. Not going to preach, but those oils just aren’t the best due to how they are processed. I like flavor. I like the flavor of an Olive Oil and for this dressing I used a Spanish Extra Virgin Olive Oil. Above all use a good quality oil,you want that taste and the vinegar should also be of good quality. Put down the Balsamic, it’s a horrible choice for this salad. I went with a Rice Wine Vinegar. Oils and Vinegars of different types should occupy space in your pantry. Nut based oils are wonderful too but they just turn rancid before you would probably finish using the bottle. This post is really about the dressing and not the salad however it was a mix of chopped Romaine,torn Baby Spinach, Clementine Segments and ripe Strawberries. They are currently in my local markets, seasonal fruits from Florida, how could I not use them this week?? This recipe will make you a cup of the Vinaigrette.
MAKES: 1 CUP TIME: 10 minutes plus 1 hour sitting time
note: Make a vinaigrette AT LEAST one hour before serving and do not refrigerate. Room temperature and sitting time create the flavors.
- 2 TABLESPOONS finely minced RED ONION
- 1TSP COARSE DIJON MUSTARD or REGULAR DIJON if Coarse is unavailable
- 1 TABLESPOON FRESH CLEMENTINE JUICE
- 1/2 TSP FINELY MINCED FRESH ROSEMARY (if all you have is dried, FORGET THE ROSEMARY, and use Fresh Thyme)
- 1 1/2 TABLESPOONS RICE WINE VINEGAR
- 3/4 CUP SPANISH EXTRA VIRGIN OLIVE OIL (i happen to love the flavor of the Spanish for this, feel free to use any other ExtraVirgin OliveOil
- 1 dash of TABASCO SAUCE
- 1 TBS HONEY
- FRESHLY GROUND PEPPER, KOSHER SALT to taste
Blend everything except the Olive Oil..When all blended in a steady stream whisk in the Olive Oil till the mixture is creamy. Let sit for at least one hour, preferably 3 hours…rewhisk, then use on the salad of your choice. Certainly, if you are not using it the same day you’ve made it, tightly cover it and refrigerate. This will keep fresh for up to 5 days in the fridge.
To make this “vegan-Friendly” omit the Honey and use Agave Nectar,I like the dark Agave better, more flavor.