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The reason why you are using shallot as opposed to red onion or something that might be stronger is because we don’t want to drown out the strawberry flavor with onions. These are nice and sweet so they are perfect.

Now our vinegar - we have two types. This is balsamic vinegar, good imported vinegar from Italy, it’s gonna make all the difference - 1 tablespoon. And this is just a little red wine vinegar again good quality, right in there. Kosher salt - may seem weird to use salt with strawberries because we are used to having them in dessert. But in this application it really makes a huge difference. Black pepper. And now our oil and in this vinaigrette we don’t want to use a heavy oil like extra virgin. This is a pure olive oil its nice and light we’re gonna put in 1/4 cup, there we go. And the best part of all, very simple a merging blender - that’s it. Put it right in, push down. How easy was that? “Balsamic vinegar is a lot like olive oil.

In the sense that spending a little more on an aged, high quality balsamic will yield a better taste. Look for something from Modena, Italy or the surrounding Emelia Romanio region.” Ok, this vinaigrette is done, it looks awesome. I’ll show you what the final consistency is like - perfect for dressing greens. On the website you’re gonna see a recipe if you search for strawberry dressing you’ll find a chicken salad with this strawberry vinaigrette. You can use this on any greens, you can serve this with just about any poultry that’s been roasted. Very versatile dish. So I hope you give it a try today. “To see more tips, techniques and videos visit Harvest Eating. com on Four Seasons. One Lifestyle.”

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: vietnamese cooking, campfire cooking, italian cooking

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Dessert