by AntoniaJames
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my 172 recipes »
AntoniaJames's Notes:
Expand2 tablespoons strawberry white wine vinegar (see note below) Ask a question about this ingredient
2 inch piece of sushi ginger (or 1/4 teaspoon finely grated fresh ginger) Ask a question about this ingredient
¼ teaspoon of bruised fresh lemon thyme leaves Ask a question about this ingredient
Salt Ask a question about this ingredient
1/2 teaspoon maple syrup, or more, to taste Ask a question about this ingredient
1/4 cup olive oil (or part olive oil and part creme fraiche) Ask a question about this ingredient
Freshly ground pepper Ask a question about this ingredient
Extra fresh thyme leaves, to taste (optional) Ask a question about this ingredient
Fresh mint, finely chopped, to taste (optional) Ask a question about this ingredient
Mix all of the ingredients except the maple syrup, olive oil (and creme fraiche, if using) and pepper in a small jar. Stir and let sit overnight.
Ask a question about this stepAn hour or two before you want to use the dressing, add the maple syrup and olive oil; cover the jar tightly and shake for a minute or so until combined. If using creme fraiche, add it and shake a bit more.
Ask a question about this stepTaste for sweetness and salt. Correct, if necessary.
Ask a question about this stepAdd freshly ground white or black pepper, if you like, as well as a pinch each of fresh lemon thyme leaves and chopped mint.
Ask a question about this stepEnjoy!!
Ask a question about this stepNote: To make strawberry white wine vinegar, crush some strawberries in a 2-cup or 4-cup glass measuring cup. I use a potato masher that has small holes in it.
Ask a question about this stepAdd white wine vinegar in an amount equal to the crushed strawberries. Let sit for a week or two, covered, in a cool, dark place. Strain the strawberries and add a pinch of salt and a pinch of sugar. Stir well.
Ask a question about this stepTo cheat: If you don’t have a week or two to allow the strawberries to infuse the vinegar, warm the vinegar just to simmering, then turn it off and add the crushed strawberries. Put the mixture in a covered jar or bowl, and let them sit for at least a day. Remove as much of the flavored vinegar as you need, straining what you’ve removed, leaving the rest to sit for at least a week or, preferably, two.
Ask a question about this step
This is from your friendly editors at Food52.
Very interesting dressing -- I've got some berries in my fridge now that are at the ned of their life so I'm thinking vinegar would be a good use for them.