I'm always on the hunt for tasty vinaigrette recipes. It was only a few years ago that I stopped buying bottled dressing. That simple move dramatically changed my opinion of salad. Not only does bottled dressing taste mediocre, it's expensive.
Today I was walking through the Dupont Farmer's Market and was happy to see Chef Will Artley (and helpers) from the Evening Star Cafe dishing out beef carpaccio with "black" heirloom tomatoes and salad drizzled with strawberry-balsamic vinaigrette. And, damn, that sample was tasty.
Apparently, this week was the last week for strawberries. Sigh. I didn't make it to Butler's Orchard because of rain and tedious chores. I guess I'll have to aim for blueberry picking, which, according to Butler's website, are almost ready to harvest.
The salad sample was served with beef carpaccio from Red Apron Butchery; it was yummy.
If you made it to Dupont this weekend, then you probably picked up a copy of the recipe, but just in case you didn't, here it is:
1/4 cup balsamic vinegar
1 teaspoon chopped garlic
1/2 teaspoon pepper
3/4 cup olive oil
1 cup of fress local strawberries
2 tablespoons honey
1. Blend vinegar, salt, pepper, garlic, strawberries and honey. Once the mixture is smooth, add oil very slowly.
2. Chill and serve with salad