Blueberry Balsamic Vinaigrette (Paleo AIP)

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When I was a kid, salads meant creamy bottled Thousand Island dressing with iceberg lettuce.  It was terribly insipid, but we simply didn’t know better!  Then I discovered Caesar salad with the umami-filled anchovy-based dressing.  Finally, along came balsamic vinegar which trumped that anytime for its clean taste.  How do you choose a good balsamic vinegar for salads?  Balsamic vinegar of Modena is good.  It should really just read grape must and wine vinegar under the list of ingredients.  Skip those with added preservatives, emulsifiers, or caramel colouring (or even sugar!).  I’m no balsamic vinegar connoisseur, check out this Serious Eats post if you’re interested in reading more.  You don’t even need the super pricey traditional balsamic vinegar, which would be too precious for salads.  It doesn’t have to cost an arm and a leg to taste good.  Just a basic organic balsamic vinegar will do nicely.

These days, my go-to vinaigrette for salads is usually a good organic balsamic vinegar of Modena I.G.P. and organic extra-virgin olive oil.  Otherwise, a squeeze of fresh lemon in place of the vinegar.  Sometimes, I would use organic apple cider vinegar instead.  I interchange them evenly, depending on my preference.  Yes, they are simple.  But the whole point in eating salad is to taste the fresh vegetables that take centre-stage, not drown them in creamy dressing!  (Though creamy dressing is nice occasionally, but my eyes tend to glaze over if there are too many ingredients in a dressing…)  The trick to waking up a salad is the addition of good salt.  Grey sea salt, Himalaya salt, black sea salt, Celtic sea salt.  Just a light sprinkling will do, really.  If preferred, a tiny hint of sweetness from fruits or maple syrup.

I’ve got a quick and tasty dressing recipe which features fruit to share today.  Frozen wild blueberries have a near constant presence in my kitchen freezer, especially since the fresh ones are only in season for such a short period of time.  I prefer frozen wild blueberries over cultivated ones, as I think the true blueberry taste is more evident compared to the larger cultivated variety.  The addition of frozen berries with olive oil makes the dressing emulsify and thicken slightly, without the need of eggs, cream, or additives like gums.  So while the frozen berries defrost, the olive oil thickens due to the coldness of the fruit, and possibly due to the high pectin content as well.  The balsamic vinegar gives it a lively zest, which complements the sweetness of the blueberries.  It is best served freshly made, as the dressing will separate and thin out over time, though a good shake will emulsify it once more.

What’s your preferred salad dressing?