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In summer, it is the most popular one-dish meal because unlike other recipes, it is quick and easy to prepare and does not require cooking: we are obviously talking about big salads. Let’s not forget that big salads are now regularly included in many menus of restaurants, pizzerias, bars, etc., and also represent the perfect choice for those undecided or looking for a light yet complete and tasty dish.
Recently, the famous “jar salad” practice has become popular, which involves using a glass container (the classic jar also used for grandma’s preserves), where all ingredients (lettuce, corn, olives, legumes, fruit, etc.) are placed, very convenient for eating outside the home, for example at work, under the beach umbrella, or on a trip with friends.
Salad Dressing
Salad dressing is fundamental, just like the ingredients we use to create our recipes. So it should not be underestimated if we want to make our vegetable-based preparations appetizing and flavorful. The ideal dressing must respect a simple rule of balance between the fat, acid, salt, and spices.
The mistake we often make is to dress the salad by adding these elements separately on the plate. This way, the correct proportions are lost, and the salad risks uneven seasoning.
We make a stabilized emulsion in a separate bowl instead of dressing with oil and vinegar separately. This ensures better cohesion of the dressing, which we can distribute evenly over the salad.
Now, let’s establish which elements the ideal dressing must contain:
- Oiliness. A fat, very often a (good) oil.
- Acidity. Vinegars, lemon juice, but also sharply acidic fruit juices.
- Savoriness. Whole salt but not only: soy sauce, etc.
- Sweetness. Balsamic vinegar, but also sweet juices (e.g., apple juice).
- Aromaticity. Spices, herbs, edible flowers. Infinite possibilities.
Using these principles, let’s create a riberry-based dressing, finding the right balance to make a tasty and original dressing.
Ingredients
- 200 gr red currant
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt flakes
- qb black pepper optional
Instructions
- Put the red currants into the juicer to extract the juice.
- Whisk the currant juice with the extra virgin olive oil until emulsified.
- Add the balsamic vinegar, salt, and pepper to the mixture.
- Drizzle the dressing over the salad; toss to evenly coat the vegetables with the dressing.
Nutritional Properties of Riberry Salad Dressing
The riberry is one of the fruits with the highest vitamin C content; it contains flavonoids, anthocyanins, and malic acid, important antioxidants and alkalizing substances that protect the eyes, heart, capillaries of the circulatory system, and respiratory apparatus.
Additionally, they have the potential to increase physical stress resistance in legs and muscles in general.
In this salad dressing, we chose this particular red berry to give our salad a decisive flavor, a delicate aroma, and better digestibility of fiber and nutrients.
The richness of ascorbic acid (vitamin C) in riberry improves the absorption of iron, calcium, and other minerals contained in seasonal vegetables.
Combined with extra virgin olive oil and balsamic cream, the vinaigrette has a balanced flavor that sweetens the natural taste of riberry, giving an elegance that the splendid and colorful vegetables deserve, especially in a raw, fresh, and nutritious dish.
