Limoncino Salad Dressing
Limoncino Vinegar is so much sweeter than other flavoured vinegars. A product of Italy, it is found in specialty stores, distributed by Preferisco Foods Ltd., Vancouver.
Limoncino Salad Dressing
We love this delicate lemon flavoured vinegar with grilled salmon and a spring salad. The salad is enough for 3 or 4 people as the main.Baby greens are very delicate and can spoil easily. Buy fresh the day you make the salad, and at most the day before. The moisture will cause the leaves to turn mushy, so at the very least place them in a dry paper towel/s in a Zip Lock bag.
Ingredients
- Dressing
- 4 TBSP olive oil
- 3 TBSP Limoncino Vinegar
- ½ tsp. Dijon Mustard
- ¼ tsp. salt
- ¼ tsp. pepper
- Salad
- 6 – 8 cups baby greens
- 1 large (100 gr) Persian cucumber, thinly sliced
- 1/3 cup (90 gr) Chevre
- ¼ cup (40 gr) blueberries
- 2 TBSP (16 gr) sunflower seeds
Instructions
- In a small dish mix all ingredients except olive oil until incorporated.
- Slowly pour in oil and whisk until thick.
- The dressing can be made earlier in the day and left at room temperature.
- Wash the baby greens with a salad spinner and let air dry in a single layer on a dry dish towel. The greens should be mostly dry before they return to the refrigerator, loosely wrapped in paper towel and placed in a Zip Lock bag until ready to serve.
- Place baby greens in the salad bowl and then pour the dressing down the side of the bowl and very gently with your hands lift and toss the salad until the leaves are covered in dressing. (Tongs are only used to serve the salad).
- We like to mandolin cucumbers, so if you don’t have one, slice the cucumbers as thinly as you can and add to the salad.
- Next crumble the Chevre, add the blueberries and top with sunflower seeds.
- Serve immediately.
Notes
If you do choose to pair this salad with a wine for lunch, definitely go towards a Sauvignon Blanc because of the Chèvre.
We’ve paired:
- Oyster Bay Sauvignon Blanc