French Salad Dressing Alberta Vinaigrette
Guest Post · Provencal Recipes · Salad · TasteKaren Anderson, the President and CEO of Alberta Food Tours, Inc., calls the following recipe Alberta Vinaigrette.
The Province of Alberta in Canada has seven signature foods: beef, bison, canola, honey, Red Fife Wheat, root vegetables and Saskatoon berries. This recipe highlights two of those – canola and honey – using a fundamentally French technique for making a great vinaigrette.
Salad Dressing Vinaigrette
This recipe makes two servings. Simply multiply the ingredients as needed to suit the size of your dinner party.
Equipment
- mixing bowls, glass (or salad dressing shaker)
Ingredients
- pinch salt as required
- 1 tbsp vinegar of your choice
- 1 tsp honey local, if possible
- 1 tsp Dijon mustard
- 3 tbsp canola oil organic (known as "colza" in France)
- pepper to taste
- 2-3 cups colourful mixed salad washed and dried
- 1/2 cup cucumber(s) chopped
- 1/2 cup tomato chopped
- 2 tbsp pumpkin seeds toasted
Instructions
- Dissolve the salt in the vinegar by whisking together in a medium bowl.
- Add the honey and Dijon to the bowl and whisk to a smooth paste.
- Drizzle the canola oil in slowly while still whisking.
- Taste the dressing and season with pepper. Add more salt if necessary.
- Pour the dressing into mixed greens in another bowl. Top with tomatoes and cucumbers, and using your hands, gradually toss them to coat evenly with the dressing.
- Divide into two bowls and top each with pumpkin seeds.
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Although terrine is traditionally a meat-based pâté, you can create a plant-based meal that is just as delicious and packed full of nutrients! This dish could fool even the strictest of carnivores and is sure to impress your friends that follow a vegetarian or vegan diet (you can substitute the cream for a dairy-free alternative to make a stunning vegan dish).
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