This recipe is dependent on another; specifically the strawberry-rhubarb-ginger cordial we shared yesterday. An essential step in making the cordial included straining the solids – it’s easy to transform those solids into a fantastic salad dressing:
If you haven’t read the cordial post, the solids are essentially leftover ginger, rhubarb, strawberry (especially seeds) and a little water content. They are naturally creamy and likely tart (though if you used a LOT of strawberries, they may be sweeter than our version). Here’s the mixture as it strained:
The following picture looks like a science experiment and I’m willing to be that the first glance turns some people off. Sometimes I feel like a mad scientist and love photos like these:
To see how this comes together, here’s a 30-second video showing how easily it all blends together (the solids act as a binding agent in the same way that mustard helps emulsify oil and vinegar into a creamy salad dressing):
This salad dressing is creamy, sweet and a little sour. It’s an awesome contrast to the bitter greens of spring (i.e. arugula, dandelion or baby kale) as well as a compliment to the sweet additions of early fruit such as strawberries.
Rhubarb Strawberry Ginger Salad Dressing – Ingredients
- 3-parts solids from making the cordial
- 1-part neutral tasting oil (like grape seed)
- Pinch of salt
- Honey or strawberry jam (my preference) to sweeten
Rhubarb Strawberry Ginger Salad Dressing – Instructions
- Cover solids with oil (about 1/3rd the volume of the solids).
- Season with a pinch of salt.
- Mix the dressing with a stick blender (you could use a high-speed blender and some food processors would work). The goal is to emulsify (combine the two liquids into one creamy consistency) the mixture.
- Taste by dipping a leaf of the salad you’re making into it. Sweeten with jam or honey as desired until you are happy with the taste.
What would you add to this salad?