Tuesday, April 17, 2012

Pineapple Vinaigrette


We had some left-over pineapple from our Pineapple Rice, so we threw together some salad dressing with the remains. It's pretty tasty and summery.

Here's what you need:
1/4 cup crushed pineapple in juice (or just 1/4 cup pineapple juice)
3 Tbsp red wine vinegar
1/4 cup olive oil (or more or less to your taste)
Kosher salt and black pepper to taste

Here's what you do:
Combine the pineapple, vinegar and some salt and pepper in a medium bowl. If you want to use actual pineapple pieces, but don't want chunks of pineapple, put it in a blender and drizzle the olive oil in.

Whisk in the olive oil. You don't actually have to measure it out, just drizzle from the bottle. We measured just to get the proportion you need. If you like your dressings with a little more vinegar taste, add less olive oil. If you don't, add more.

Whisk vigorously to emulsify.

Add any more salt and pepper to your liking. Pour into a jar, or toss in a salad.


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