- Food and Cooking»
- Cooking Ingredients
Make Your Own Cherry Lime Vinaigrette
Everyone loves a good vinaigrette, right? Well, maybe not everyone. But those that are as passionate about excellent food as I am certainly do...
In one of my many experimentation sessions, I put together a tangy vinaigrette that brings out the taste of summer. It works well on a chilled salad of crisp mixed greens... particularly in warm weather.
- 3/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 limes
- 1/2 cup finely diced sweet cherries, about 10 pitted
- Combine extra virgin olive oil and white balsamic vinegar in a jar or other container with tightly sealing lid. I pour mine through a funnel straight into an old oil bottle, for example.
- Finely dice approximately 10 freshly pitted cherries, add to oil and vinegar mixture.
- Squeeze in the juice of two limes. Add a pinch of salt if you're feeling adventurous...
- Seal the container and give your vinaigrette a gentle shake to "mix" the ingredients.
- The vinaigrette can be used right away, if desired. However, allowing the cherries to infuse the mixture for a little while creates a somewhat richer taste. You'll notice a difference within a couple hours of infusion and a substantial difference if left overnight.
- You're using fresh ingredients here, so this vinaigrette can spoil... Keep it refrigerated.
- It's normal for the vinaigrette to separate after sitting for some time. Just give your container another gentle shake to bring everything back together when you're ready to use it.
- You'll also notice that the mixture looks a bit cloudy after refrigeration. Yup... oil mixtures do that when they cool down. Give it about half an hour on the kitchen counter to come back to normal before use.
Dicing cherries is going to leave your fingertips a bit red... even after you wash them. So, be prepared for that.
However, there is a reason I tell you to dice the cherries first, then to squeeze the lime. The citric acid will help "bleach" your fingers. Just squeeze the lime as you normally would with your clean (knife) hand, then use your stained fingers to get the last bit of juice out of the lime pulp. Works like a charm...
|Serving size: 2 tbsp (30mL)|
|Calories from Fat||126|
|% Daily Value *|
|Fat 14 g||22%|
|Saturated fat 2 g||10%|
|Unsaturated fat 12 g|
|Carbohydrates 2 g||1%|
|Sugar 1 g|
|Fiber 0 g|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
What is Vinaigrette, Really?
According to some respectable food authorities (cough, cough... wikipedia... cough, cough), vinaigrette is an emulsion of vinegar and oil. Generally, the ratio of oil to vinegar is 3 to 1.
Obviously, an infinite number of variations can be derived from this general "guideline." Experiment with altering this ratio a little... you'll find the right combination for your tastes.