A nice way to change from the classic salad dressing. Puréed strawberries are mixed with olive oil, a dash of lemon juice and a dollop of agave syrup (or honey). It does dive a twist to your mixed salads.
Choose beautiful ripe strawberries, reduce them into purée with a food processor.
The vinaigrette dressing is made mainly with olive oil, and a little bit of lemon juice and agave syrup, to balance the sweetness and acidity. You may want Adaptations are possible, for example with a balsamic vinegar.
As long as I’m talking about dressing, I drop here the classic French salad dressing. 1 teaspoon Dijon mustard. Salt and freshly ground pepper. Then 1 tablespoon red wine vinegar, combine. Finally 2 tablespoons of oil (preferably olive oil, or a mix of oils for example rapeseed oil and olive oil). The rule is 1/3 vinegar, 2/3 oil, you may choose whatever vinegar and oil you prefer.
Preparation time: 5 min
Cooking time: none
Quantity: for a salad for 4 people
Specific equipment: blender
125 gr strawberries
2 tablespoons olive oil
1 teaspoon agave syrup (or honey)
1 teaspoon lemon juice
Purée strawberries, combine with other ingredients.
Wash strawberries and remove the green part. Purée them with a blender.
Place this preparation in a bowl. Add, while constantly mixing with a spoon, the agave syrup (or honey) then the lemon juice.
Finally slowly add the olive oil, still mixing.
Adjust the seasoning according to your taste (add if you prefer salt and pepper).