Blackberry Vinaigrette
A sweet and tangy blackberry vinaigrette recipe is just what you need to enhance your favorite salad greens or use it to marinate grilled meat.
Ingredients
- 2 garlic cloves, minced
- 1 package blackberries, 6 ounce, washed and rinsed
- ⅓ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
- ¼ cup extra virgin olive oil
- salt, to taste
- black pepper, to taste
Instructions
- Combine garlic and blackberries into a paste using an immersion blender or food processor. Use a mortar and pestle if you prefer to muddle the ingredients by hand. Transfer the mixture to a liquid measuring cup.
- Stir balsamic vinegar, Dijon mustard, and honey (if using) into the berry mixture.
- Slowly pour olive oil over the measuring cup while whisking the ingredients together by hand or with an immersion blender to emulsify. Then, taste and season with salt and black pepper.
- Pour the dressing through a fine mesh sieve into an airtight container for storage and discard the seeds.
Notes
Yields: 1 Cup
Expert Tips:
- I recommend blending the ingredients, tasting, and then adjusting the salt, pepper, sweetener, oil, and vinegar until you find the perfect balance.
- Feel free to skip the straining step if you don't mind having blackberry seeds in your dressing.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Tablespoon | Calories: 73 kcal | Carbohydrates: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 10 mg | Potassium: 17 mg | Sugar: 2 g | Vitamin A: 1 IU | Calcium: 5 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!