While the blueberries continue to ripen, I continue to freeze, dehydrate, and cook down preserves. But there are still lovely lettuces being harvested and carrots and cucumbers and early peppers — all of the fixings for a lovely salad. And yes, we add fruit to our salads: first come our strawberries, then the first harvest raspberries, followed by blueberries. Soon, there will be grilled peaches, followed by August apples, thinly sliced.
We make our own salad dressing, which is really an easy thing to do, and it tastes so much better than bottled dressing. A simple and delicious vinaigrette can be made from a good olive oil, and your choice of vinegar, a little salt, and a pinch of sugar for balance.
But while the blueberries are flowing, this vinaigrette is on our table
- 1 cup fresh blueberries
- 1/2 cup cider vinegar
- 1/2 t salt
- 2 T honey
- 1/4 cup salad oil
Put the first four ingredients into a mini-processor and blend them all together. Once the blueberries are liquified, begin to slowly drizzle the oil into the processor. Serve immediately, or refrigerate. This will keep in the refrigerator for 2-3 weeks.
- Mix 1/4 cup with 1T of mustard and 1 T honey and use as a glaze on grilled chicken or pork. When your chicken or pork chop is nearly done, brush it with the glaze. Applying the glaze sooner, or toward the beginning of the grill time, may cause the glaze to burn, which will impart an acrid flavor to the meat. Be sure to allow enough time for the glaze to cook onto the meat, about 8 minutes or so, depending upon how hot the grill is.
- Mix 1 T with 1 T of mayo and spread on a turkey sandwich (or that leftover chicken).
- Dress coleslaw with this instead of mayo.
- Use as a dressing for potato salad.