A month or so ago I made some Infused Chive Blossom Vinegar. I let it sit for almost two weeks, then strained the chive blossoms out of it, and was left with this beautiful, purple, oniony scented vinegar.
At first I wasn’t sure I liked the scent. It’s such a gorgeous color that I wanted the smell to match that beauty. But then I started pulling out all my vinegars, the white wine, champagne, apple cider, and smelling them. Vinegar isn’t necessarily the best smell in the world, is it? But oh what the right amount of vinegar does for a recipe, how it pickles things, the way it can – with the addition of only a few ingredients – create the most delicious dressings ever.
I’m a sucker for salads, cobb salad, steak salad, the perfect summer salad with fresh red leaf lettuce, cucumbers and tomatoes from your garden, all those garden flavors and textures, the bright infused colors. The salad dressing can make or break the salad for me. Years ago, once I started making my own salad dressings, I never looked back, never bought one again. The difference in taste, to me, is like a home grown tomato vs those cardboard blah impostors from the grocery store. Not to mention most of the dressings on the store shelf contain so many ingredients we don’t need to make a great tasting salad dressing.
I knew I wanted to make a dressing with this Infused Chive Blossom Vinegar, and you know what, it turned out perfectly, the right amount of tang, the flavor of chives, the hint of garlic and Dijon, all balanced out by a smooth, smooth avocado oil. We ate it with friends on fresh romaine from the garden, and we also tossed a bit on our grilled fingerling potatoes which made them taste like a summery vinegary potato salad as a bonus.
If you’ve never tried making your own dressing before, this one is so so easy. The avocado oil makes it so deliciously smooth, but it even tastes great made with olive oil. Enjoy!
- 3 tablespoons chive blossom vinegar (or apple cider vinegar)
- 1 clove garlic, finely minced
- 2 tablespoons chopped chives
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 5 tablespoons avocado oil, or olive oil
- Salt and pepper to taste
- Place all ingredients in a jar with a secure lid, like a canning jar. Cover and shake until combined and refrigerate for 20 to 30 minutes, until chilled. Toss with salad, grilled potatoes or grilled onions.
- Some salad dressing save really well. This one saves for a day or two, but then the chives turn brown and it's just not very appetizing to look at, so I never make a ton at one time.