Adding blueberries to a vinaigrette creates a bright and tangy taste with a touch of sweetness. Including basil in the pureed vinaigrette gives it a real “je ne sais quoi” (a quality that cannot be easily described) that you will love. It’s tangy, sweet and savory all mixed up into one dressing, which works as well on a salad, as it does on cooked protein (cue the spicy version).
prep: 5 mins
Cook time: 0 mins
total: 5 mins
Why this recipe works
Can I just say that this vinaigrette is insanely tasty as well as insanely versatile. Above you see it as an alternative dressing on a classic such as buratta (or fresh mozzarella) and tomato salad (a.k.a. caprese salad). Like balsamic, it has that umami/savory type of sweetness and tang, but the blueberry flavor is unique in it’s fruity sweetness, and the addition of basil creates a flavor bomb. The fact that it is just as delicious on a salad as it is on a savory dish such as chicken or pork (and I know there’s more for it to be used on, stay tuned- smoked salmon anybody?) is a testament to it’s well rounded flavor and versatility. And the fact that it’s bright purple and gets more blueberries into you (one of our great superfoods) doesn’t hurt.
Ingredient notes
The ingredients are specific but simple:
- Olive oil
- blueberries (frozen or fresh)
- fresh squeezed lemon juice
- 12 leaves of fresh basil
- maple syrup
- shallot
- garlic
- Dijon mustard
- sea salt
In addition, if you want to make the spicy version (see ingredient photo below) that is extra good on savory animal protein, add in:
- cinnamon
- cumin
- cayenne
- fresh ginger root (can sub powdered ginger)
Step-by-step instructions
The ingredients don’t need to be finely chopped, just chop them roughly and place in a small and/or high speed blender.
Puree them long enough so they emulsify and the vinaigrette takes on a solid, smooth purple appearance. If you still see lots of flecks of blueberry skin, chances are you can blend a little longer.
Above: I love using my “Beast” mini-blender. It’s high speed, but has a smaller pitcher which makes blending a cup of vinaigrette more effective and easier. A larger blender can be used but it may leave some specs of fruit in the vinaigrette, versus the smooth purple color that the Beast mini-blender can achieve.
Above you can see the gorgeous vinaigrette with spices, as a sauce over a smothered chicken recipe (coming soon). Below again is the buratta salad. The dressing keeps in the refrigerator for up to a week.
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Blueberry Vinaigrette with Basil and Lemon (Spicy option)
Ingredients
- 1/4 cup frozen blueberries (or 1/3 cup fresh)
- 1/3 cup olive oil
- 1 lemon, juiced
- 1/2 clove garlic (use full if quite small)
- 1/2 large shallot ( )
- 12 leaves fresh basil
- 1 tbsp maple syrup (sub honey)
- 1 tsp dijon mustard
- 1/4 tsp sea salt
If you want to make the vinaigrette spicy with warming spices
- 1/4 tsp cinnamon (ground)
- 1/4 tsp cumin (ground)
- 1/8 tsp cayenne
- 1 tsp fresh grated ginger (tip of pinky finger sized nub of ginger root)
Method:
- Add all ingredients (include spices and ginger if you choose the spicy version) to a blender and blitz until the vinaigrette emulsifies and the blueberries are completely pureed. This will mean there are little to no bits of blueberry skin as specs, and the liquid will be pure purple. Set aside to chill. See notes.
