Today we'll be making a delicious and nutritious vinaigrette that pairs well with salads such as Caesar, Niçoise, potato salad, egg salad, non-sweet Coleslaws, tuna salad, and the like.
Basically, our vinaigrette will replace the mayo dressing.
As opposed to factory-made mayo, our vinaigrette is made of a real, living food (the L. Reuteri). It will therefore taste fresh and alive.
The vinaigrette we'll be making is based on an L. Reuteri cultured superfood made with Cutting Edge Cultures' L. Reuteri starter. (The recipe also works great with a more traditional yogurt made with our Yogurt Plus starter.)
In the picture is a separated L. Reuteri superfood.
Separation into solids and liquid (curds and whey) is fairly common in dairy fermentation, and can occur in two different ways: either during the fermentation process itself or during consumption, shortly after dipping a spoon in the finished cultured dairy.
Whether separated or not, your fermented superfood contains L. Reuteri in both the curds (solids) and the whey (the translucent liquid). The whey is good to consume and is healthy. It has a lot of protein, calcium, Vitamin D, and high levels of B vitamins.*
Without further ado, let's make vinaigrette.
- Makes: 1 small jar
- Prep times: 3 minutes
- 1 cup L. Reuteri superfood: both curds AND whey. (Use more whey than curds for a thinner vinaigrette and vice versa for a thicker one)
- 1 tsp. mustard of your choice
- 2 tbsps. extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Medium jar with a fitting lid
Add all the ingredients into a jar, shake well. Refrigerate.
* Raul Cano, Phd., Microbioligist, The BioCollective