Red Clover Vinegar Salad Dressing
Ingredients
Red Clover Vinegar
- Apple cider vinegar
- Fresh or dried red clover flowers, with or without small upper leaves
Red Clover Vinegar Salad Dressing
- 4 ounces olive oil
- 4 ounces red clover vinegar
- 2 ounces honey or maple syrup
- Salt and pepper
- Optional: 1-2 teaspoons Dijon mustard
Instructions
- Red Clover Vinegar Wash a glass jar and lid with soap and very hot water (but no need to sterilize). If using fresh red clover blossoms, wash flowers and allow to dry fully before using, as to not overly dilute your vinegar. Pack your jar with red clover and top with vinegar, using a ratio of 1 part vinegar to 1 part flowers if using fresh clover, and 4 parts vinegar to 1 part flowers if using dried clover. Close and label your jar with the date. Store in a cool, dry place for 2-4 weeks, shaking the jar periodically. Strain any flowers and leaves from the vinegar using cheese cloth or a fine mesh strainer. Press the plant material into the strainer as you go, to make sure you get all of the vinegar out of the saturated flowers. Store infused vinegar in a labeled and dated glass jar or bottle in a cool, dark place. The vinegar should last indefinitely, particularly if made with dried clover, and can be used in any recipe calling for apple cider vinegar, but works particularly well in salad dressing. The infused vinegar can also be used as an ingredient in homemade skincare and haircare products. Red Clover Vinegar Salad Dressing Place the olive oil in a glass jar or other leak-proof vessel. Add red clover vinegar and either honey or maple syrup. You can also add a teaspoon or two of Dijon mustard if you like. Add a pinch of salt and some black pepper, and the florets from a few red clover flowerheads if fresh flowers are available. Close the jar well and shake until all ingredients are fully mixed together. Taste and adjust ingredients to your flavor preferences before dressing salad.
