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Wednesday, July 18, 2012

Fat-Free Roasted Strawberry Balsamic Dressing


I am not a big fan of oil.  If you read my recipes, than you probably have already noticed this.  It's not that I'm fat-phobic, it's just that I'd rather get my healthy fats from real, whole foods like nuts, fish and avocados.  A lot of health professionals think this is better, but I also simply don't think oil is necessary or adds a lot to most recipes, unless it's something with a strong flavour like toasted sesame oil.

I also have a bit of an aversion to the 'feel' of oily foods.  Adam finds this amusing, but any cooking tool or vesicle that has been in contact with oil or very oily foods gets immediately thrown into the dishwasher by me.  I don't even like rinsing it out in the sink.  Just getting that oily feeling on my hands makes me shudder, much like fingernails on a chalk board.

So when I came across this recipe, I decided to give it a go even though I had no hazelnut oil on hand. 

If I do say so myself, it turned out amazing.  If you don't believe me, ask my parents.  They generally aren't big fans of low-fat or oil-free salad dressings and they both adored it!

Fat-Free Roasted Strawberry Balsamic Dressing (adapted from this recipe)

1 lb fresh organic strawberries, washed, hulled and halved
1/4 cup good quality balsamic vinegar
2 tbls red wine vinegar
1 tbls dijon mustard
2 large or 2 small shallots
1 clove garlic
1/4 tsp Herbamare or regular sea salt
Lots of freshly ground black pepper, to taste

Place strawberries on foil lined baking sheet and roast at 350F for 20 minutes.  Let cool.  Place strawberries and remaining ingredients in a blender and blend until smooth.  Optional: if you find it too thick (I don't mind it thick), thin out with apple juice or water.  Store for up to 2 weeks in the fridge.