Strawberry vinegraitte salad
While this #vinegraitte has a happy colorful tone on it and brings joy at the eyes of those who witness it, I tell you it was a nightmare to balance the taste to my liking. It was like that sweet 4 years old girl, with the curly hair and cute pink cheeks, that put your house on fire, killed your parents and that was all on purpose. Anyhow, it is really simple and what the salad consists of doesn't really matter as long as you have a direction to head, B U T there are things to consider before assembling and creating the vinegraitte.
To make a vinegraitte you need to take care of three things. Taste, acidity and moisture.
Taste dictates the end product and what ingredient you will allow to shout out first. In this case it is #strawberry. Acidity is how "sharp" you want the vinegraitte to be. The sharpness let's say of balsamic creme, balsamic vinegar and white vinegar, is totally different for each product. Finally moisture controls how much watery your vinegraitte will be. If everything is in balance, you will have a fine product. Believe me! (and yes, believe in you too!) First mistake I did, was not to taste a single strawberry and check its #sweetness. This
resulted in a mutual severe heartbrake from my part and from the strawberries' as well, given that I had to put it aside and think what I can do with that mixture before I throw it out of the window. Lesson learned here is that if you have ripe strawberries you don't need much more sweetness.
Try No2 went smoother than the first, mainly because of my newly gained wisdom. It had a difficult decision to make though. I searched a lot of recipes and most agreed on having balsamic vinegar. I love balsamic but my hunch told me not to go down that road. Obviously I am not known to listen to that hunch and just do things to see what happens. While balsamic is not a bad choice, it gives two side effects that I did not want into my mixture. It darkens the overall color and it has its distinctive odor that covered the one the strawberries fought to give. So second failure didn't hurt much, as it could still be used for salads that wouldn't get photographed.
Third time was a charm. I managed to balance it all and that's what I am going to share here!
Clean the strawberries, cut the leaves on top, and slice them in half. Grab your multimixer bowl and add the strawberries. Add 2 spoonfuls of olive oil, 2 tablespoons honey, 2 and a half apple cider vinegar, a bit of pepper, a pinch of salt and 1 tablespoon of dried spearmint. Oh, and some drops of lemon add to the result. Mix all those ingredients well until the become a creamy paste. Taste it.
If what you taste is not as sweet as you wished, add some more honey. If it's not acidic enough, guess what... Add some more vinegar. Want it more watery? Olive oil! And that's it! It is easy and special at the same time!
I had an idea right after I finished playing with my food. Instead of dried spearmint, I should have put fresh peppermint and boost its taste to new heights. Fresh peppermint should give a kick of freshness and crispness and should create an illusion of an "icy salad". Next time, no problem.
As far as it concerns the salad itself, I used some fresh lettuce, half white onion, cucumber and bite-size sliced strawberries. Some strawberry vinegraitte, a bunch of olive oil drops and even some grated cheese if you like, will convert this salad to a summer plate.
Pistachios or almonds would be nice. Too bad I lacked those.
Ingredients for 250 ml of Strawberry Vinegraitte
250 gr fresh strawberries
2 tbsp honey
2 tbsp olive oil
2 1⁄2 apple vinegar
Salt and pepper
1 tbsp dried spearmint
A couple of drops of lemon (Optional)
Ingredients for the Salad (2 servings)
Half french lettuce / Lola lettuce
Half an onion
5-6 ripe strawberries
Half sliced cucumber
1 tbsp Olive oil
2 tsp Pistachio / Almonds (Optional)
Grated cheese of your liking (Optional)