At the peak of strawberry season, why not include the succulent red, ripe fruit at every meal? Here’s a salad dressing that features the flavor of early summer. Serve over a grain or spinach salad for a delicious light summer meal.
Makes 2 cups dressing
In the farmstand: olive oil, strawberries, fresh tarragon
- 1/2 c olive oil
- 1/2 c strawberries washed, dried, and sliced
- 1 t mustard
- 2 T red wine vinegar or balsamic vinegar
- 1 t salt
- 1/2 t black pepper ground
- 1 t fresh tarragon chopped or 1/4 t dried
Puree strawberries in a blender or food processor. Add the vinegar, salt, pepper, and tarragon. Slowly add in the olive oil. Blend until creamy. Taste and adjust seasonings if necessary.
photos: CCF staff