April 6, 2025 Recipe of the Week
A few weeks ago, we asked on social media if people would be interested in additional local products. We wanted to help round out their Harmony Farm grocery orders. There was a lot of interest in eco-friendly refillable cleaning products.
I have been driving around the countryside to get PURE cleaning products for a few years. We LOVE them. This week, you will find them on our store and we hope you will love them too.
How will it work? For your first PURE product order, we will send it to you in reusable PURE packaging. When you are ready for a refill, place a new order. Send your clean packaging back in. We will refill it. You will save the cost of the packaging and together we will reduce waste.
Another exciting development this week: Wendy from Simply Leavened is going to start making sourdough sausage buns!
In celebration, this week’s recipe box has everything you need for a meal of sausages and salad! This week’s recipe is homemade vinaigrette.
Included in your basket:
One package honey garlic sausages (4)
One package sourdough sausage buns (4)
Salad greens
One head of garlic (use one clove in salad dressing, finely chopped or grated on microplane)
| Equipment to make Vinaigrette: Bowl (big enough to whisk vigorously and not make a mess!) Whisk Squeeze bottle (if you have one; otherwise, any pouring vessel will do) Measuring Cup Measuring spoons microplane or a sharp knife (for garlic) |
| Pantry items: 2 cups extra virgin olive oil 3/4 cup balsamic vinegar 2 tbsp dijon mustard Salt and pepper ( a good pinch of each) |
Method
This vinaigrette comes together in under 5 minutes. Whisking it in a bowl ensures good emulsification. It does not shear the molecules of olive oil. This prevents it from having a bitter flavour.
Start by gathering your ingredients.
Mix vinegar, mustard, grated garlic, salt and pepper in the bowl
Drizzle the olive oil while constantly whisking. Start drizzling slowly then increase how quickly you are pouring once the mixture has started to come together and there are no little beads of oil visible. Keep adding oil and whisking until the oil is all incorporated and the dressing has a beautiful thick consistency.
Time Savers, Storage Tips and Spin off Recipes
- This recipe will make a large batch of dressing. It can keep in the fridge for a few weeks but you will need to take it out to warm up a little (or microwave for 10 seconds) before using it as the olive oil will solidify when chilled
- I use all of the extra to make “shake and serve” salads…it is amazing how quickly they fly into the kids’ lunches when they are prepped and ready to go!
- To make: cover the bottom of a mason jar or deli container with vinaigrette then fill this part of the container with crunchy veg. Leafy greens will soften if they are left in vinaigrette but crunchy veg just gets better! This time of year, I use finely chopped sunchokes and bok choy stems for crunchy veg. Fill the rest of the container with salad greens and refrigerate. Throw them in a lunch bag then shake them to cover everything with vinaigrette just before eating:)
Did you Know?
- Commercial salad dressings most often contain emulsifiers which have been shown to have a negative impact on gut health.
- By making this quick and easy vinaigrette, you not only avoid emulsifiers, you can use extra virgin olive oil and boost the health impact of your green salad!
- I have made suggestions for specific ingredients above but what really matters is the ratio of the components (oil, acid, flavourings, surfactant)
- Oil component (3 parts): you can sub in other types of oil or use a mixture of different varieties (eg sesame and avocado for an Asian inspired dressing, with lime and soy sauce for your acid component)
- Acid component (1 part): you can use any type of vinegar, soy sauce, citrus or a combination of acids
- For flavourings, garlic, shallot, maple syrup and herbs are all great ideas, add to your tastes
- Surfactant (1/3 part): these are magical ingredients. They keep the oil and vinegar from separating. They also ensure it clings to your greens without wilting them. Mustard is the classic flavour in french style vinaigrette. Other options include honey, egg yolk and mayonnaise.
| This Recipe’s Plant Count: 5 in the vinaigrette alone, add in a few types of lettuce, some crunchy veggies and whatever you can find in your crisper and you have made a big dent in the 30 plant/week target:) |
| Time Required: 5 minutes |
| Number of Servings: This recipe makes enough to dress one large salad and about fifteen 2 cup “shake and serve” portions |
Harmony Kitchen 