HIBISCUS ITALIAN VINAIGRETTE

Hibiscus Italian Vinaigrette

Something pink to go over your end of summer salads!

Yield: 6 servings (¾ cup)

PREP IT!             

• 2 flowers Hibiscus, fresh, including the calyx and petals (Hibiscus sabdariffa)

• 2 tablespoons Water

• 6 tablespoons Extra-virgin olive oil

• 1 tablespoon Red wine vinegar

• 3 tablespoons Lemon juice, fresh

• 1½ tablespoons Parsley, fresh

• 1 teaspoons Oregano, fresh

• 1 teaspoon Lemon thyme, fresh

• 1 tablespoon Honey ( I used Hart’s Honey from Tacoma, WA)

• 1 clove Garlic, minced

• 1 teaspoon Stone ground mustard

• ½ teaspoon Taste Tutor Seasoning 101

MAKE IT!

1. Muddle the fresh hibiscus flowers with the water, then microwave for 30 seconds. The flowers will release their vibrant color and natural mucilage into the water.

2. Add the hibiscus water and all remaining ingredients to a mason jar.

3. Secure the lid tightly and shake, shake, shake! until everything is well combined and the vinaigrette looks slightly creamy.

4. Drizzle over salads, roasted vegetables, grains, or grilled proteins.

5. Enjoy!

Tip:

The hibiscus magic: Hibiscus and okra are both in the mallow family and contain mucilage, a natural plant fiber that becomes slippery and slightly gelatinous when crushed and heated with water. The hibiscus released its mucilage into the water, giving the vinaigrette a little natural body while adding a beautiful pink color.

The emulsion: Oil and water-based ingredients naturally want to separate. Stone-ground mustard and honey act as emulsifiers, helping disperse the oil into tiny droplets so the vinaigrette stays blended longer. The hibiscus mucilage also contributes a little extra thickness and cling.

Store leftovers: Store the finished vinaigrette right in the same mason jar you used to shake it. Keep refrigerated and use within 7–10 days. Give it another good shake before serving.