- Place all the ingredients into the blender and reduce until you obtain smooth vinaigrette.
Crédit recette et photo :
Julie DesGroseilliers, nutritionist and author
Recipe developed for Les Artisans des Saveurs
This summer vinaigrette features haskap berries and spices, a burst of flavour that will delight your taste buds. Imagine fresh haskap berries paired with the refreshing acidity of apple cider vinegar. Each bite is a culinary journey, enhanced by the spicy warmth of fresh ginger and the sweet notes of brown sugar. Dijon mustard gives it a subtle edge, while cinnamon and nutmeg round out the flavours with gentle spicy warmth. Perfect for your summer salads, this vinaigrette is also an excellent marinade for meats or grilled vegetables. The bright purple colour and creamy texture will improve any dish, making it a feast for the eyes and taste buds. It embodies summer, adding a splash of colour to your meals.
CHEF’S SECRET
- For a more pronounced taste, grate the ginger instead of chopping it. This will release more aromas and intensify the flavour of the vinaigrette.
- Try this recipe with different seasonal fruits. Blueberries or raspberries are offer a nice alternative to haskap berries.
- This vinaigrette keeps in the refrigerator for a week. Store it in an airtight jar to preserve its flavours.
Get creative! Try this vinaigrette as a sauce for cold pasta dishes or as a marinade for chicken or tofu skewers.
- For a milder vinaigrette, adjust the brown sugar. Sugar softens the acidity of the apple cider vinegar.
Add a pinch of salt and freshly ground pepper to enhance all the flavours. Salt accentuates the sweetness of the fruits and balances the acidity of the vinegar.
- Substitute the canola oil with extra virgin olive oil for a more Mediterranean version that is rich in omega.