Strawberry Balsamic Dressing Food

EMILY'S STRAWBERRY BALSAMIC SALAD

Steps:

• To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
• Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

GREEN SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.

STRAWBERRY BALSAMIC DRESSING

Steps:

• Puree ingredients together in blender until smooth. Serve over salad greens.

STRAWBERRY SALAD WITH BALSAMIC-CARDAMOM DRESSING

Steps:

• Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
• Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.

5 STAR BALSAMIC STRAWBERRY SALAD DRESSING

Steps:

• Boil balsamic and red wine vinegar and strawberries.
• Reduce by 3/4 (to 1/2 cup).
• Add sugar, diced onion and parsley.
• Simmer 10-15 minutes and cool.
• When cooled, gradually whisk in the oil.

STRAWBERRY SALAD WITH CHOCOLATE BALSAMIC DRESSING

Steps:

• Divide the rocket between the plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
• To make the dressing: Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.

STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Add strawberries, avocado oil, balsamic vinegar, honey (or maple syrup), mustard, salt and pepper to a food processor.
• Process for 1-2 minutes, until smooth.

STRAWBERRY BALSAMIC VINAIGRETTE RECIPE

Steps:

• Start by preparing the strawberries. Rinse the strawberries and chop off their top leafy part. Cut the strawberries into rough slices.
• If using frozen strawberries, thaw them until they are softened.
• Add the sliced strawberries, extra virgin olive oil, maple syrup, balsamic vinegar, salt, and black pepper into the small jar of a blender or a food processor.
• Blend until smooth.
• Store it in a glass bottle and refrigerate it until use. Shake well before using.

STRAWBERRY PASTA SALAD

Steps:

• In a large bowl, mix together all the ingredients to make the pasta salad.
• In a small bowl, combine all the ingredients for the balsamic vinaigrette. Whisk well.
• Pour the vinaigrette over the salad and gently toss to combine.
• Adjust seasonings to taste and serve.