My Chive Flower Vinegar makes a delicious dressing!
In mid June, I preserved my abundant chive flowers in vinegar. Though my favourite dressing for leafy Spring greens is our traditional family prairie recipe, I prefer a more robust dressing with the sturdier mid-summer greens so was delighted to make a vinaigrette with my newly preserved Chive Flower Vinegar.
The colour is gorgeous, but the aroma is not as appealing: it smells like, well, Spring onions. Just not the aroma one expects from this kind of glorious hue.
Frankly, I was suprised that the colour was not a predominant aspect of the c=vinaigrette I made. I was hoping it would be; the dressing came together with the complexity of flavour from the Chive Flower Vinegar, but the colour did not hold its own. The ingredients are simple: Chive Flower Vinegar, a really good fruity extra virgin olive oil (from Tuscany), a hearty dollop of Dijon, and salt and pepper. I did emulsify the dressing in my Thermomix.
Then took my beloved little wooden garden gathering crate (that I proudly wrestled from a Calgary florest) and went gathering greens for our supper salad from our garden. Oh, what pleasure!
Heirloom Oak Leaf, all sorts of other greens, mature machÃ©, lovely tender bulbous butter leaves, all colours, all kinds with spicy Nasturtiums, bright and juicy Nodding Onion Flowers and a few tart sorrel like Begonia petals. Yes! Brittany Watt taught me that Begonia petals are edible: citrus tart sour tang!
Thinly sliced onion is always a must.
I grew everything but the onion!
The Chive Flower Vinegar surveys the few florets left in my chive bed.
The dressing was bold with a lovely light allium scented background that made the Chive Vinegar preservation “effort” definitely worthwhile. Yum!
Chive Flower Vinaigrette Recipe
- 1/2 cup Chive Flower Vinegar
- 3/4 cup Extra Virgin Olive Oil (I like the fruity kinds)
- 1 heaping teaspoonful of DIjon mustard, or to taste
- 1/3 cup white sugar
- salt and pepper to taste
- Please all the ingredients into your Thermomix bowl, or a blender, except the oil and the salt and pepper
- Combine the ingredients, and turn the speed onto high, pouring the oil into the vinegar mixture in a very thin stream
- Taste; season with salt and pepper
- Toss greens well in the dressing and serve
Note: A little goes a long way